By Roger W.
I used the recipe of Detoxinista for caramel dip and decided to cover a crisp.
Caramel
Author: Detoxinista.com
Prep time: 5 mins
Total time: 5 mins
Serves: 1 cup
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.
Ingredients
1 cup soft Medjool dates, pitted
¼ teaspoon fine sea salt, or more to taste
1 teaspoon fresh lemon juice
¼ cup almond milk, plus extra for desired texture
1 teaspoon vanilla extract
1 Tablespoon coconut oil
1 cup soaked cashews or almonds
Instructions
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.