Sincere question: is there anything that pumpkins can’t do? We know, we know, they sure get a lot of love in the fall months, but if we’re being totally honest, we think they’re pretty magical year-round! Which is why we use them in our Grain Free Dip Chips, Grain Free Taco Shells, and this Pumpkin Coconut and Sea Salt Caramel Dip! Serve alongside our Grain Free Mini Buñuelos (fun fact—also made with pumpkin), or enjoy straight off the spoon. Pumpkin lovers, we got you.
Ingredients
1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
1 can Pumpkin Puree
1 can (8.5 fl oz) Coconut Cream, unsweetened and chilled
¼ c Maple Syrup
1 teaspoon Vanilla
Pinch Sea Salt
For Salted Caramel: 1 can (8.5 fl oz) Coconut Cream, unsweetened
¼ c Maple Syrup
½ teaspoon Sea Salt
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Ingredients
1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
1 can Pumpkin Puree
1 can (8.5 fl oz) Coconut Cream, unsweetened and chilled
¼ c Maple Syrup
1 teaspoon Vanilla
Pinch Sea Salt
For Salted Caramel: 1 can (8.5 fl oz) Coconut Cream, unsweetened
¼ c Maple Syrup
½ teaspoon Sea Salt
Directions
Whip 1 can of chilled coconut cream with the mixer until stiff peaks form
In a separate bowl combine pumpkin with salt, maple, and vanilla
Fold in the whipped cream gently until all is combined
In a small pot, combine 1 can of coconut cream, maple, and sea salt
Boil on medium heat for 30 minutes until it becomes golden brown and reduced like caramel
Bring caramel to room temperature and drizzle over pumpkin fluff
Serve with Grain Free Mini Buñuelos Cinnamon Crisps
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