Pumpkin Pie Dip with Coffee Chips

Preheat oven to 350ºF.

Cut each of the tortillas into 8 slices and divide them between 2 baking sheets. Brush the tops of all the slices with half of the melted coconut oil.

In a small bowl, stir together coconut sugar and ground coffee. Sprinkle half the mixture evenly over the tops of the slices. Bake until lightly golden brown, about 7 minutes.

Flip the slices, rub with the remaining oil, and sprinkle with remaining sugar/coffee mixture. Bake for another 5 minutes until chips are very brown and begin to crisp. Note that they firm up a lot once cooled, so remove them immediately from the pan once done, so they don’t adhere to it!

While chips are cooking, drain water from cashews and add them into a high-powered blender. Add the rest of the remaining dip ingredients and blend, stopping to scrape down the sides as needed, until smooth and creamy. Serve with chips and devour!

Note: I buy my cashews pre-roasted. If yours aren’t roast them in a 375ºF oven until golden brown, about 7–10 minutes. Do this before soaking them overnight. Don’t skip this step as roasting the cashews adds a lot of flavor.