Salted Raw Caramel Dip

Course: Snack
Cuisine: American
Keyword: paleo, raw, vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Calories: 549 kcal
Author: Megan Gilmore
This particular caramel dip is raw and naturally-sweetened, made with fiber-rich Medjool dates. A definite upgrade from traditional recipes calling for butter, sugar and corn syrup! With a hint of sea salt, this dip pairs perfectly with freshly sliced apples or pears, and would make an excellent topping drizzled over your favorite Fall baked goods.
Print

Ingredients

  • 1 cup soft Medjool dates , pitted
  • 1/4 teaspoon fine sea salt , or more to taste
  • 1 teaspoon fresh lemon juice
  • 1/4 cup almond milk , plus extra for desired texture
  • 1 teaspoon vanilla extract
  • 1 Tablespoon coconut oil
  • optional: 1 cup soaked cashews or almonds

Instructions

  1. If you're using a standard blender or food processor, begin by soaking the dates in filtered water for 2 to 3 hours, until soft. If you own a powerful blender, like the Vitamix, there's no need to soak--> it will pulverize the dates easily!
  2. Combine all of the ingredients in the blender, and blend until smooth and creamy, adding extra almond milk, if necessary, to facilitate blending.
  3. Adjust flavors to taste, and chill before serving.
  4. Serve with sliced fruit, or thin with extra water to drizzle over baked goods. Will keep chilled in the fridge for up to 3 days.

Recipe Notes

For an extra-creamy caramel dip, add 1 cup of soaked cashews or almonds before blending.