Oops!
It's not my fault I love butter and cream cheese and dessert and carbs. It's not.
Hey, at least when we do indulge, it's almost always home cooking done without the use of processed foods and unnatural ingredients.
This week, I've decided to try to prepare some healthier dinner/snacks/desserts for me and Eric. Last night, I started with that amazing pasta dish I posted and today I tried something entirely new for me.
The lovely Sarah from My New Roots, posts endless unique and healthy recipes for diets of all kinds, including vegan, gluten-free, and raw food. Seeing as it's fall and Washington is currently experiencing an apple explosion, it only seemed fitting that I recreate her Raw Salted Caramel Apple Dip.
I love caramel and caramel apples, especially this time of year. Unfortunately, caramel doesn't love me back. Or my belly and thighs, for that matter. Rude.
BUT Sarah's caramel isn't really caramel at all. It's made with dates and almond butter, which are two things that tend to be much nicer to your belly, butt and thighs.
If you have a deep and true hankering for caramel, then maybe this isn't for you. But if you're looking for a dip that deliciously mimicks the flavor then this is perfect for you and for apples and bananas and probably carrots and celery, too! Give it a try, it's really great!
Raw Salted Caramel Apple Dip
(Adapted from My New Roots)
2 cups pitted Medjool dates
¼ cup raw almond butter
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 tsp. pure vanilla extract
soaking water as needed
1. Soak dates for at least 4 hours in water.
2. Drain dates, reserving the soak water.
3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
4. Store in an airtight glass container in the fridge for up to a week.
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