https://vimeo.com/492273232

Pumpkin Coconut & Sea Salt Caramel Dip

Tags: dairy free, gluten free, grain free, seasonal, soy free, vegan, vegetarian,

Estimated Time: 40 minutes

Servings: 6

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

  1. 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. 
  2. 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. 
  3. Bring caramel to room temperature and drizzle over pumpkin fluff.
  4. Serve with Grain Free Mini Buñuelos Cinnamon Crisps.

Used in this Recipe

Grain Free Mini Buñuelos Cinnamon Crisps



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