Date Salted Caramel Apple Dip
This recipe could not be easier or more delicious!
1 cup of pitted fresh medjool dates
2 TBSP almond butter
1/4 tsp sea salt
3 TBSP coconut cream (or full fat coconut milk in a can)
Note: If your dates are not quite soft, let them sit in a bowl of hot water for 15 minutes. Then strain and disregard the water (or use it for sweetening something else- date water is useful!)
Place the dates, salt, almond butter and 1 TBSP of coconut cream in the food processor and mix. Slowly begin to add the remaining coconut cream until it becomes a veltvety dip. If you are using a thinner milk, you may not need all 3 TBSP. The blending will take some time to break down the dates completely, around 7-10 minutes, stopping often to wipe the sides down. If your mixture is still too thick, after mixing for that time, add more coconut cream, a little at a time. If you want to reduce the sweetness, add more almond butter and return to mixing. Once you have the flavor and consistency you seek- the dip is ready!
You can enjoy this as an apple dip, as is, or thin it out further (if needed), heat slightly and drizzle over baked apples or anything else that would be enhanced by caramel.
Variations: For an almond free version- try sunflower butter or pumpkin seed butter in place of the almond butter. You could also use hemp or oat milk in place of the coconut milk. It will likely call for using less of these thinner milks, so add a little, mix a little, until you are there.
Wishing you lots of sweet moments in the kitchen!
Please leave a comment to let me know what you think!