Ingredients
For The Chips:
- 4 flatbread wraps gluten-free, if needed
- 2 tablespoons coconut oil melted, divided
- 5 tablespoons + 1 teaspoon coconut sugar
- 2 tablespoons ground coffee
For The Dip:
- 1 cup roasted cashews soaked overnight
- ½ cup pumpkin puree
- ¼ cup + 2 tablespoons coconut sugar
- 2 tablespoons strong brewed coffee
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- Cut each of the flatbread wraps into 8 pieces and divide them between 2 baking sheets. Brush with 1 tablespoon melted coconut oil.
- In a small bowl, stir together the coconut sugar and ground coffee. Sprinkle half the mixture evenly over the flatbread pieces.
- Bake until light golden brown, about 7 minutes. Flip the pieces, brush with the remaining 1 tablespoon coconut oil, and sprinkle with the remaining sugar/coffee mixture.
- Bake for an additional 5 minutes, until the chips are dark brown and begin to crisp. Remove from the baking sheets immediately to prevent sticking.
- While the chips are cooking, drain the cashews and place them in a high-powered blender.
- Add the remaining dip ingredients and blend, stopping to scrape down the sides as needed, until smooth and creamy.
- Serve with the chips and DEVOUR.