Chocolate-Dipped Pita Chips
with Candy Cane Dip
Number of Servings
Serves 4
Ingredients

  • Chocolate-Dipped Pita Chips

  • Candy Cane Dip

    • 1 9 oz container of coconut whipped cream
    • 1 8 oz container of vegan cream cheese
    • 3 peppermint candy canes, crushed
    • 2 tbsp maple syrup
Directions

  • Chocolate-Dipped Pita Chips

    1. Preheat the oven to 400º.
    2. Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
    3. Set on a baking sheet lined with parchment paper.
    4. Bake the pita chips until browned and crisp, about 10-15 min.
    5. When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
    6. Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
    7. Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.

  • Candy Cane Dip

    1. Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
    2. Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
    3. Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
    4. Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.
Nutrition Info
1,045 Calories, 23 g Protein, 0 mg Cholesterol, 111 g Carbohydrates, 43 g Total sugars (22 g Added sugars), 17 g Fiber, 59 g Total fat (28 g sat), 799 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Calcium