This easy and healthy pumpkin pie dip is served with baked coffee nuggets so it tastes like a pumpkin spice latte! It’s a healthy, vegan holiday dessert that’s so easy to make!
- FOR THE FRIES:
- 4 Flatbread Tortillas
- 2 tablespoons Coconut oil, melted, divided
- 5 tablespoons Plus 1 teaspoon coconut sugar
- 2 tablespoons Ground coffee
- FOR THE DIP:
- 1 cup Roasted cashews, soaked overnight (see note)
- ½ cups Pumpkin puree
- 6 tablespoons coconut sugar
- 2 tablespoons Strong brewed coffee
- 1 teaspoon Pumpkin Pie Spice
Preheat the oven to 350ºF.
Cut each of the tortillas into 8 slices and divide between 2 baking sheets. Brush the tops of all the slices with half the melted coconut oil.
In a small bowl, combine the coconut sugar and ground coffee. Sprinkle half of the mixture evenly over the top of the slices. Bake until lightly browned, about 7 minutes.
Flip the slices, rub with the remaining oil and sprinkle with the remaining sugar/coffee mixture. Cook another 5 minutes until the fries are very brown and starting to crisp. Note that they firm up a lot once cooled, so immediately remove them from the pan once cooked, so they don’t stick!
While the fries cook, drain the water from the cashews and add them to a high-powered blender. Add remaining dip ingredients and mix, stopping to scrape down sides as needed, until smooth and creamy. Serve with fries and devour!
Note: I buy my cashews pre-roasted. If yours aren’t roasted in a 375°F 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.