Healthy Caramel Apple Dip

4.86 from 7 votes

Hope you're sitting down because this healthy caramel apple dip is going to blow your mind! Made with all-natural, plant-based ingredients and ZERO added sugar (no corn syrup!), this sauce is rawkin'. Use as a spread, dip, topping, sauce, filling, or just eat it by the spoonful.

Prep Time20 mins

Total Time20 mins

Course: Dessert

Cuisine: Plant-Based

Keyword: autumn recipe, gluten free recipe, kid-friendly recipe, winter recipe

Servings:

Calories: 205kcal

Author: Jen Hansard

Equipment

food processor

Ingredients

1 cup medjool dates pitted
¼ cup cashew butter
1 tablespoon vanilla extract
¼ teaspoon sea salt to taste
plant milk for thinning

Instructions

Place pitted dates in the bowl of a food processor fitted with the chopping blade or a blender. Pulse to start breaking up the dates, then process on high until a smooth paste forms. Stop and scrape down the sides, as needed. If using a blender, add a little water to facilitate blending.
Add cashew butter, vanilla, and sea salt. Process or blend again until smooth. Test the consistency of the caramel. If needed, add a little water or non-dairy milk and blend again. For the smoothie recipe and to use as a dip, leave the caramel a little thicker. If using for drizzling, add enough liquid to reach the desired consistency.
Transfer to a jar with tight-fitting lid and store in fridge until ready to use.

Notes

Don't have cashew butter? Use your favorite nut or seed butter. The flavor may change a bit depending on the type of seed or nut used. Tahini is very delicious and adds a little bit of a bitter flavor like burnt sugar has.
For a richer sauce/dip, use full-fat canned coconut milk or add a little MCT or melted extra virgin coconut oil
If dates are not soft and pliable, soak them in hot water for about 15-20 minutes to allow them to rehydrate a bit. Save the water for another use or to help thin the caramel sauce, if needed.
The sauce will be quite firm out of the fridge, leave at room temperature or warm the sauce, still in the jar, in a pot of gently simmering water. Though for best flavor and texture the sauce is best used within 1-2 months, the sauce will keep 6-12 months in the refrigerator.

Nutrition