Vegan Carrot Cake Dip with Spice Chips

March 20, 2017

Switch up your Easter dessert with some easy vegan carrot cake dip with baked spice chips! It’s a healthy, gluten free dessert that everyone will love!

For the dip:
1/3 Cup Pecans
1/2 Pound + 2 medium carrots, divided*
Salt
1/2 Cup Pineapple tidbits, drained of pineapple juice
1 Cup Coconut cream (from 1 13oz can)
2 Tbsp Agave
3/4 tsp Cinnamon
1/4 tsp Ground nutmeg
For the chips:
4 Flatout Gluten Free OR Light Flatbread Wraps
2 Tbsp Coconut oil, melted
1/4 Cup Coconut sugar
4 tsp Cinnamon
1 tsp Ground nutmeg

Preheat your oven to 350 degrees and place the pecans on a small baking sheet. Toast in the oven until the pecans darken and smell nutty, about 10-12 minutes. Set aside. Take the 1/2 lb of carrots and peel...
See the full directions on my site

Nutritions

Calories
146

Sodium
96mg
4% DV

Fat
7g
10% DV

Protein
2g
5% DV

Carbs
19g
6% DV

Fiber
2g
9% DV