Are you a caramel fan, but looking for a healthier way to satisfy your sweet cravings? This raw caramel fruit dip is simple to make and loaded with nutrients that the whole family will enjoy!
If you’ve ever looked at the ingredient list of your favorite store bought caramel dip, you’ll find some of the worst nutrition offenders. A few of the most common ingredients include: cane sugar (listed as the first ingredient), high fructose corn syrup, artificial flavorings and additives that you probably don’t recognize and can’t pronounce.
Traditional caramel is made by boiling sugar and water, then adding some combination of butter, heavy cream and natural flavors. We’re giving this classic sweet treat a healthy overhaul with a few simple swaps.
This recipe for raw caramel fruit dip is naturally sweetened with dates and maple syrup, and thickened with coconut oil. You can use this raw caramel fruit dip for the classic caramel apple combo, turn it into fruit nachos for a healthier after-school snack, or drizzle onto your favorite holiday dessert. The options are endless!
Raw Caramel Fruit Dip
Makes about 2 cups
- 10 Medjool dates, pitted
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup water, or more for thinning
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Place the pitted dates in a microwave-safe bowl and cover with water. Microwave for about 1 minute, or until the dates are softened (you could also soak the dates in warm water for about 30 minutes).
Remove the dates from the water and add to the blender. Add the rest of the ingredients and blend until smooth, using more water to thin if needed to reach the desired consistency.
Serve with apple slices or use to drizzle on your favorite desserts! Store leftovers in the refrigerator for up to 2 weeks. Keep in mind that the caramel sauce will thicken up a bit once chilled.