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October Caramel Apple Dip

Recently, as we get closer and closer to Halloween, I’ve been craving a caramel apple, maybe sprinkled with some nuts.  Something about the sweet, salty, and fresh tastes all combined is so delicious and reminds me of fall.  Looking around online one day, I came across Raw Food Right Now.  Heidi just happened to have a recipe…which I just happened to make…which just happens to taste AMAZINGLY similar to the processed equivalent.  Even the LT liked it.

Caramel Apple Dip


Caramel Apple Dip Recipe

Makes 4-6 servings

2 cups Medjool dates, chopped and soaked for at least one hour in a mixture of water with the juice of one small lemon (drain the dates, and leave the soaking water aside)
1/2 cup maple syrup
1 Tablespoon vanilla extract
juice of one half small lemon
1 teaspoon salt

Blend in a high powered blender, and using the plunger tool, keep moving the mixture as the blender might struggle a bit. Blend until creamy. Serve the dip with apples or pears.

1. The dates get a much better “bite” of flavor when soaked in the water/lemon juice mixture
2. Maple syrup gives a better caramel flavor than agave nectar. Or, if you are opposed to maple syrup, you can choose to use dark amber agave nectar instead.
3. The vanilla extract helps give the mixture the color and the flavor of caramel. Without the vanilla extract the dip has a much lighter brown color and the date flavor comes through.

Good news! If you store the dip in an airtight container, this caramel apple dip will last for approximately three days.

Developed by Heidi Ohlander at www.rawfoodrightnow.com


3 Responses

  1. Um, can you make this for Superfriends? PULEEZ?

  2. Of course! It’s SOOOO good 🙂 And guilt-free!

  3. I am SO trying this one. Yum!

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