Salted Caramel Apple Dip (or dessert sauce)

Makes 2 cups

Kitchen Equipment:

  • Plastic container with lid, big enough to hold dates
  • Blender or food processor (we used a blender)
  • Rubber spatula
  • Knife, cutting board (if you have to remove the date pits yourself)
  • Measuring cup, measuring spoons
  • Juicer

Ingredients:

  • 2 cups pitted Medjool dates (or other fresh dates – we used Bam dates from the Mid-East Food Centre on Agricola at North)
  • ¼ cup almond butter
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. coconut oil
  • ½ tsp. sea salt (or more to taste)
  • 1 tsp. vanilla
  • soaking water as needed

Directions:

1. Soak dates for at least 2 hours in water.

2. Drain dates, reserving the soaking water.

3. Add dates to a food processor or blender along with all other ingredients, except for soaking water. Add 3 Tbs soaking water and blend on high until dates are smooth. Add more soaking water, 1 tablespoon at a time, until the desired consistency is reached.  A thicker consistency is great for dipping apple slices; add more water to make a thinner sauce for pouring on ice cream or other desserts.

4. Store in an airtight glass container in the fridge for up to a week.

Adapted from http://www.mynewroots.org/site/2011/10/raw-salted-caramel-apple-dip-2/

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