coconut milk & chocolate chip pumpkin dip

I’m fairly certain we can do this.

Coconut Milk & Chocolate Chip Pumpkin Dip

It’s going to be real easy. Trust me. All I ask is that you pay attention to me for a few short minutes. Come on, we can totally rock this.

I had wanted to make Jessica’s white bean spread. Sadly, I didn’t have oranges. I didn’t have beans. Annnnnd I didn’t have orange juice. But I did have pumpkin. Annnnnd chocolate. I always have chocolate.

Coconut Milk & Chocolate Chip Pumpkin Dip

This pumpkin dip is blended in an food processor with a shiny blade before it’s mixed with coconut milk and sugar and cocoa powder. Then I add the chocolate chips… Cute, adorable morsels of sweet, rich little chocolate droplets. Oh, how they make my eye lashes batter and my heart beat 352,546,534 times per second.

I’m glad this recipe doesn’t involve frying. I’m glad it doesn’t involve hot, spattering oil. Or boiling water. Or preheated skillets that burn my fingers. Or sharp knives. I need a break from all that… It’s enough for me to not totally spill this stuff all over my cute boots just pouring it into a serving dish.

Coconut Milk & Chocolate Chip Pumpkin Dip

This spread… or dip… whatever you want to call it, it’s good. Dang good. It’s a nice balance. It’s neither too bitter nor too sweet thanks to the unsweetened cocoa powder and the sugar. Yay, balance.

Pumpkin is pureed with cinnamon and nutmeg and combined with coconut milk. Come on. What’s not to love?

It’s good warm… if you are as impatient as I am. But it’s reeeeeeally delicious cold…. Like, “I-have-an-uncontrollable-desire-to-bathe-in-this-stuff” good. I’m obsessed. I also say the same thing about Orlando Bloom, homemade Oreos, and really good jazz music. So stop judging me.

Just do me a favor? It’ll only take 5 minutes? Make this dang thing.

Coconut Milk & Chocolate Chip Pumpkin Dip

Coconut Milk & Chocolate Chip Pumpkin Dip

inspired by this recipe

(makes a little more than 3/4 cup)

Ingredients:

3/4 cup canned pumpkin

1/4 cup lite coconut milk

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons unsweetened cocoa powder

3 tablespoons sugar

2 tablespoons chocolate chips (or carob chips)

Preparation:

Add pumpkin and spices to a food processor and then pulse until combined and smooth.  Pour in the coconut milk and process.  Add in cocoa powder and sugar and blend until completely smooth.  Pour into a bowl and serve.

Coconut Milk & Chocolate Chip Pumpkin DipCan be stored in the fridge for 2-3 days.

Nutritional information (2 tablespoons): 70 calories, 2.3g fat (1.5 sat), 12g carbs, >1g protein

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Comments
17 Responses to “coconut milk & chocolate chip pumpkin dip”
  1. Why haven’t I ever made this? WHY?

  2. Abby says:

    Ahh this is making me freak out cause it looks so good! I’ve seen dips like this made with beans and stuff (and I’ve been….curious). But this I can definitely handle. Pumpkin transforms everything to awesome, in my opinion. I don’t even care that its “spring” and pumpkin is a winter thing. Boo.

    Thanks for lovin on my blog! I’m so glad you found me through Tasty Kitchen. I’m still developing my blog, but I definitely will add an “about me” — maybe today!

  3. Totally just made a big bowl of this with a little twist, I am posting tomorow, SO GOOD!

  4. Looks so delicious! Definitely want to try as I am a MAJOR chocolate lover!

  5. This looks absolutely delicious! I am for sure a chocolate fanatic as well. Definitely going to try it!

  6. EveryCraving says:

    I love how creative you got without all the ingredients on hand! (And you can’t go wrong with a little chocolate :P )

  7. WOW! This looks so so amazing and delicious!

  8. I’m so glad I am not the only one still thinking about pumpkin in March. I can’t wait to try this thank you!

  9. Clara says:

    Mmmm I never thought to combine pumpkin puree with coconut milk, brilliant! Love your photos too.

  10. Ruth says:

    Looks amazing and healthy too! Great to visit your blog again :)

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  1. [...] Coconut Milk & Chocolate Chip Pumpkin Dip [...]

  2. [...]  I am sort of relapsing now and especially after this lovely dip.  I was inspired when I saw this recipe and I had to make it but I wanted to eat the whole thing.  So in order for me to feel [...]



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