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Easy Healthy Pumpkin Pie Dip With Coffee Chips

This easy healthy pumpkin spice dip is served with baked coffee chips so it tastes like a pumpkin spice latte! It's a vegan-friendly, healthy holiday dessert that is so simple to make!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 People
Author FoodFaithFitness


For the chips:

  • 4 Flatout ProteinUP CarbDown Core12 Flatbread Wraps (use the Flatout gluten free wrap if needed)
  • 2 Tbsp Coconut oil melted
  • 5 Tbsp + 1 tsp Coconut sugar
  • 2 Tbsp Ground coffee

For the dip:

  • 1 Cup Roasted cashews soaked overnight *Read notes
  • 1/2 Cup Pumpkin puree
  • 1/4 Cup + 2 Tbsp Coconut sugar
  • 2 Tbsp Strong brewed coffee
  • 1 tsp Pumpkin pie spice
  • Pinch of salt


  • Preheat your oven to 350 degrees.
  • Cut each of the Flatout wraps into 8 slices and divide them between 2 baking sheets. Brush the tops of all the slices with half of the melted coconut oil.
  • In a small bowl, stir together the coconut sugar and ground coffee. Sprinkle half the mixture evenly over the tops of the slices.
  • Bake until lightly golden brown, about 7 minutes. Slip the slices, rub with the remaining oil, and sprinkle with the remaining sugar/coffee mixture.
  • Bake for another 5 minutes until the chips are very brown and begin to crisp. Note that they firm up a lot once cooled, so remove them immediately from the pan once done, so they don't adhere to it!
  • While the chips are cooking, drain the water from the cashews and add them into a high-powered blender.
  • Add the rest of the remaining ingredients and blend, stopping to scrape down the sides as needed, until smooth and creamy.
  • Serve with the chips and DEVOUR!


*I buy my cashews pre-roasted. If yours aren't roast them in a 375 degree oven until golden brown, about 7-10 minutes. Do this BEFORE soaking them overnight. Don't skip this step as roasting the cashews adds a lot of flavor.