Ingredients

The following ingredients have 8 Servings
  • 1/3 Cup Pecans
  • 1/2 Pound + 2 medium carrots, divided*
  • Salt
  • 1/2 Cup Pineapple tidbits, (drained of pineapple juice)
  • 1 Cup Coconut cream ((from 1 13oz can))
  • 2 Tbsp Agave
  • 3/4 tsp Cinnamon
  • 1/4 tsp Ground nutmeg
  • 4 Flatout Gluten Free OR Light Flatbread Wraps
  • 2 Tbsp Coconut oil, (melted)
  • 1/4 Cup Coconut sugar
  • 4 tsp Cinnamon
  • 1 tsp Ground nutmeg

Instruction

  • Preheat your oven to 350 degrees and place the pecans on a small baking sheet. Toast in the oven until the pecans darken and smell nutty, about 10-12 minutes. Set aside.
  • Take the 1/2 lb of 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 water about an inch, adding a pinch of salt. Bring the carrots to a boil over high heat. Once boiling, reduce the heat to medium high and cook until the carrots are soft, about 20-25 minutes.
  • Once the carrots are soft, drain the liquid, reserving 1 Tbsp of it. Add the carrots, along with the 1 Tbsp of reserved cooking liquid into a SMALL food processor (mine is 3 cups) and process, stopping to scrape down the sides as necessary, until the carrots are totally smooth and pureed.
  • Add in the pineapple tidbits and pulse so that the pineapple gets broken down, but leave some small pieces for texture.
  • Scrape the carrot mixture into a large bowl and add in the 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.