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!
Servings 8 People
Ingredients
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
Instructions
- 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!
Notes
*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.