"Listen up pumpkin lovers! This delicious dairy free and gluten-free caramel dip is made from pumpkin puree and coconut cream."
Pumpkin Coconut & Sea Salt Caramel Dip
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
Pumpkin Dip
- 1 can coconut cream (8.5 fl oz), chilled
- 1 can pumpkin puree
- 1/4 teaspoon vanilla extract
- pinch salt
ingredients
Vegan Caramel
- 1 can coconut cream, unsweetened
- 1/4 cup maple syrup
- 1/2 teaspoon sea salt
ingredients
To serve
- 1 bag Siete Grain Free Mini Buñuelos Cinnamon Crisps
Method
Step 1
Whip 1 can of chilled coconut cream with the mixer until stiff peaks form.
Step 2
In a separate bowl combine pumpkin with maple syrup, vanilla extract, and salt. Fold in the whipped cream gently until all is combined.
Step 3
For the caramel: Combine 1 can of coconut cream, maple, and sea salt in a small saucepan. Boil over medium heat for 30 minutes until it becomes golden brown and reduced like caramel.
Step 4
Bring the caramel to room temperature and drizzle over pumpkin fluff.
Step 5
Serve with Grain Free Mini Buñuelos Cinnamon Crisps.