Chocolate-Dipped Pita Chips with Candy Cane Dip
- 1 package of Ezekiel 4:9 Whole Grain Prophet's Pocket Pita Bread
- 1 ½ cup dairy-free chocolate
- Sea salt
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
For the Chocolate-Dipped Pita Chips
Preheat the oven to 400º.
Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
Set on a baking sheet lined with parchment paper.
Bake the pita chips until browned and crisp, about 10-15 min.
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.
Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.
For the Candy Cane Dip
Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
Mix tother 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
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.
Enjoy! This recipe serves 4.