Pumpkin Chocolate Chip BAGELS (Paleo!)

Paleo Pumpkin Chocolate Chip Bagels

Fresh non-dairy Cream Cheese on WARM bagel <3

Okay. First off, I apologize. I cannot give you the recipe for these amazing little nuggets of bread-like happiness. HOWEVER, I can give you the recipe for this awesome Pumpkin Cream Cheese (non-dairy and paleo of course). You can get the bagel recipe yourself by making a Brittany Angell’s Club Angel account. Yes, I was also super skeptical to pay $10 a year to get recipes. I mean, I have so many cookbooks, and do I ever use them?? Rarely. However, this recipe alone is worth $10. How else can you get a (pumpkin) bread like sensation? ITSSOGOOD. When I made these the funniest thing happen…. for the first time EVER, when following a recipe with chocolate chips, I HALVED the chocolate chip amount. I mean, who does that?! I was just afraid the dough would get broken up by too many chocolate chips. Imagine if I had kept the original amount… SO MUCH CHOCOLATE <33

 

The cool thing about this paleo non-dairy pumpkin cream cheese, is that when you spread the cream cheese on a warm bagel (and right after you make the cream cheese, because of the heat of the blender) the heat of the bagel softens the cream cheese. If you eat it and spread it right from the fridge, it will be a harder consistency. It’s more like your typical cream cheese once it’s harden in the fridge and you schmear it on the bagel. THIS IS SO DELICIOUS. I ate a few bites with a spoon ;)

 

Paleo Pumpkin Cream Cheese

Makes: 6 ounces (do yourself a favor and double this or quadruple it!)
Total time: 5 minutes

1/3 Cup palm shortening
1/3 Cup canned pumpkin
1/3 Cup cashew butter
2 teaspoons apple cider vinegar (don’t worry ACV haters, you can’t taste this)
splash or little squeeze of lemon juice (just a dash)
pinch or two of salt

1. Blend everything until it’s super creamy and smooth. I used an electric hand blender and it turned out faaaabulous.

Paleo Pumpkin Chococlate Chip Bagels