Paleo Pumpkin Cheesecake Dip - a healthy fall dessert that is ready in under five minutes and tastes awesome!

It’s happened. Even though it’s 90 degrees out. September is here and everyone I know is already going nuts for fall, pumpkin,  pumpkin spice, scarves and cute sweaters.

I’m over here just tryin’ to cling to the last lil’ bit of summer and plan weekend beach trips before it gets too cold.

But I’m also a realist. I know you guys want pumpkin recipes. I know you’re all excited for autumn, even if I’m not. I know you guys want easy, healthy recipes that taste good. And this definitely fits the bill. It took all of five minutes to throw together. And it’s actually pretty healthy. Unlike most dessert dips you’ll come across. No refined sugar, no GMO dairy and no sketchy ingredients.

Paleo Pumpkin Cheesecake Dip

Paleo Pumpkin Cheesecake Dip

Ingredients

Instructions

  1. Combine all ingredients until smooth, using a food processor helps.
  2. Dip in apples, bananas, grapes, strawberries, whatever you like.
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http://www.ancestral-nutrition.com/paleo-pumpkin-cheesecake-dip/


Paleo Pumpkin Cheesecake Dip - a healthy fall dessert that is ready in under five minutes and tastes awesome!

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5 responses on “Paleo Pumpkin Cheesecake Dip

  1. Eileen Lambert

    Hi there,
    What is the equivalent of the coconut cream you suggested extracting from the canned coconut milk? While shopping for this recipe, I found organic canned coconut cream at Whole Foods -now I need to know how much to add for this recipe. Can you help?

    1. dani Post author

      Coconut cream isn’t the same product. The coconut water separates out in the can, so you are using just the solid left.

    1. dani Post author

      I haven’t tried – it might change the texture a bit. You could always halve the recipe when you try, just in case it doesn’t turn out.

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