Vegan Carrot Cake Dip with Spice Chips

Preheat oven to 350ºF and place pecans on a small baking sheet. Toast in the oven until pecans darken and smell nutty, about 10–12 minutes. Set aside.

Take 1/2 pound carrots and peel them. Then slice them in half lengthwise and chop each half into 2-inch slices. Place them into a large pot and cover with about an inch of water, adding a pinch of salt. Bring the carrots to a boil over high heat. Once boiling, reduce heat to medium high and cook until carrots are soft, about 20–25 minutes.

Once carrots are soft, drain the liquid, reserving 1 tablespoon of it. Add carrots and 1 tablespoon reserved cooking liquid into a small food processor (mine is 3 cups) and process, stopping to scrape down the sides as necessary, until carrots are totally smooth and pureed. Add pineapple tidbits and pulse so that pineapple gets broken down, but leave some small pieces for texture.

Scrape carrot mixture into a large bowl and add coconut cream, agave, cinnamon and nutmeg. Whisk until smooth and well combined. Put some muscle into it to really get that coconut cream smooth.

Take the remaining 2 carrots and very finely grate them (use the opposite side of the grater that you use to grate cheese—the super fine one). Place the carrots into a kitchen towel and ring out as much moisture as you can. Measure out 2/3 cup of the grated, dried carrots and gently fold into the dip.

Place the dip into the refrigerator to chill for at least 2–3 hours. This will help it firm up a little.

To make the chips, cut the wraps into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles. Divide the wraps between two baking sheets (if your oven can’t fit 2 pans at once, just do 2 wraps at a time). Use a pastry brush to spread the melted coconut oil over top of all the triangles.

In a small bowl, mix coconut sugar, cinnamon and nutmeg. Sprinkle half the mixture over top of the triangles; they should be covered pretty thick with spice! Bake in the 350ºF oven for 7 minutes.

Once baked, flip and brush the other side with the remaining coconut oil and sprinkle with the remaining spice mixture. Bake an additional 5 minutes.

Once out of the oven, remove the chips from the pan immediately, or else they will stick to it once they cool. The chips firm up a lot as they cool.

Once the dip has chilled, chop up the pecans and sprinkle over top. Serve with chips and devour!