You must try this epic caramel dip. The addition of Medjool dates empowers this dip with incredible natural caramel flavour. Once you make this dip you will never turn back to the bottle. This caramel sauce can be used in so many ways. My kids and I love it best with apples. It also works well in a bowl of oatmeal, yogurt, or even a mug cake. The possibilities are truly endless with this vegan, gluten-free, and high in fibre sauce. The key to this dip’s success is to soak your dates in hot water for 10-15 minutes to soften. In order to have a smooth sauce, the use of a high-powered blender or processor is best.
Give it a try and please rate & comment below. I would love your feedback.
Tag @shelbylaranutrition with your yummy creations.
Raw Salted Caramel Dip
Only 4 ingredients needed to make this easy and delicious salted caramel dip. Perfect as a topping for fruit, oatmeal, or mug cakes. Vegan, gluten-free, and high in fibre from the use of Medjool dates.
Ingredients
- 16 Medjool dates, pitted
- 1 tsp sea salt
- 1 tsp vanilla extract
- 3/4 cup unsweetened plant-based milk of your choice cow's milk also works
Instructions
- Soak dates in hot water for 10 minutes to soften. Drain water.
- Add all ingredients into a processor and blend until the mixture is smooth and you can no longer see any date chunks.
- If you would like a thinner sauce, add 1-2 Tablespoons of milk at a time while blending.
- Use immediately or store in the fridge for up to 5 days.