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.
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!
Combine all of the ingredients in the blender, and blend until smooth and creamy, adding extra almond milk, if necessary, to facilitate blending.
Adjust flavors to taste, and chill before serving.
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.
For an extra-creamy caramel dip, add 1 cup of soaked cashews or almonds before blending.