Dairy-Free Caramel Dip
super easy, and great with fruit or on ice cream!
I’ve created quite a few caramel sauces over the years, but most of them involve boiling sugars with dairy free milks on the stove top, and mixing in a fat like ghee or palm shortening. I wanted to make one that didn’t require any cooking, and bonus - I used all Thrive Market products I already had in my pantry!
Just a few simple ingredients - dates, coconut milk, almond butter, coconut oil, coconut sugar, vanilla, and salt.
I have a date-based Hot Fudge sauce from my very first cookbook Against all Grain that I had made without the cacao a few times and it was so similar to caramel, I thought I’d start there.
My kids and Ryan all love this dip. With apples, strawberries, or spread between two cookies! If there’s leftover, it’s great drizzled on ice cream or stirred into coffee.
Homemade Valentine’s Treats
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Healthy, easy meals!
Dairy Free Caramel Dip
Serves 4
TOOLS
INGREDIENTS
double the recipe below if using a full sized high-speed blender*
½ cup hot full fat coconut milk or cashew milk, more as needed to thin enough to blend
6 large Medjool dates, pitted (100g)
1 tablespoon unsweetened almond butter
1 tablespoon coconut sugar
2 teaspoons coconut oil, melted
1 teaspoon vanilla extract
dash of sea salt
METHOD
Place the coconut milk, dates, almond butter, coconut sugar, coconut oil, vanilla and salt in a small blender or mini prep food processor. Blend on high speed for 30 seconds. Scrape down the sides with a rubber spatula and blend again until very smooth.
Serve immediately, or store in the refrigerator for 12 days. Reheat gently for a warm caramel dip, or use chilled.
Freeze for 6 months. Defrost in the refrigerator overnight.
*I use my mini Beast blender for this so I can make a smaller amount. If using a full-sized high speed blender such as a Vitamix or Blendtec, double the ingredients above so it fills the blender jar more and gives the blade something to work through, rather than just creeping up the sides of the jar.
It’s a snow day for my kids here in Ottawa today. I am totally surprising them with this treat later this morning! Thank you for sharing!!
One question, why did you choose almond butter over cashew butter? Or did you even think about cashew butter. I make your peach cobbler all the time and I believe what makes the crust part is the cashew butter. ❤️