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 & 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 & chilled
- ¼ cup Maple Syrup
- 1 tsp Vanilla
- Pinch Sea Salt
- For Salted Caramel:
- 1 can (8.5 fl oz) Coconut Cream, unsweetened
- ¼ cup Maple Syrup
- ½ tsp 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.
Used in this Recipe
