coconut milk & chocolate chip pumpkin dip
I’m fairly certain we can do this.
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.
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.
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
inspired by this recipe
(makes a little more than 3/4 cup)
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)
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.
Can 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