A crisp, crunchy, and tart apple dipped in sweet caramel sauce just seems like fall to me. I concept it might be a wonderful concept to make a more fit model of a caramel dip so I could devour this as a snack in place of dessert!
This no-cook dinner vegan dip comes together quick and is crafted from only some simple ingredients: dates, vanilla, and coconut cream.
Dates make this dip obviously candy, and soaking them in water earlier than pureeing turns them right into a creamy sauce.
I use Medjool dates for my caramel sauce. These are pretty candy and wet, and are comfortably available 12 months-round. Look for bins of them in the produce sections of most grocery shops and buy the plumpest ones you can find.
If you are fortunate sufficient to discover Halawy dates, get them! They make a tender and creamy caramel sauce that tastes precisely like butterscotch.
If I am serving this with apples, I soak the slices of apple in a little water with lemon so they don’t brown. If you’re skipping the apples, you can add a teaspoon of lemon juice to the caramel dip to feature a piece of brightness and reduce down the wonder, if you want.
For a fair creamier dip, add multiple tablespoons of coconut cream. You can purchase cans of actual coconut cream (simply make sure now not to buy the sweetened kind), or you may refrigerate a can of coconut milk overnight and then scoop out the stable coconut cream that rises to the pinnacle of the can. Save the rest for curries, creamy soups, or smoothies.
Serve your date caramel with apples, pears, strawberries or some other favourite fruit. You can even stir it into undeniable yogurt or spread it in your morning toast!
Vegan Date Caramel Dip Recipe
Cook time: 20 minutes
If you choose to add coconut cream to your caramel, either buy cans of actual coconut cream (just make sure not to buy the sweetened kind), or refrigerate a can of coconut milk overnight and then scoop out the solid coconut cream that rises to the top of the can.
INGREDIENTS
- 12 ounces Medjool or Halawy dates – as plump and fresh as you can find
- 1 1/2 cups of hot water, just below boiling
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons coconut cream (optional)
- 1 teaspoon lemon juice (optional)
Special equipment:
Food processor or blender
METHOD
1 Soak the dates in hot water for 5 to 10 minutes: When ready their skin should easily to peel off with your fingers. Strain the dates from the soaking liquid, reserving the liquid.
2 Peel the dates and remove the seeds: Peel the skins off all the dates with your fingers. Split them open (you should be able to just pinch them open; otherwise use a paring knife). Remove the pit.
3 Puree the dates until creamy: Put the dates into the bowl of a food processor or blender. Add the vanilla, 2 tablespoons of the reserved soaking water, and salt. Process until very smooth, 5 to 10 minutes. Stop and scrape down the sides of the bowl every couple of minutes. If the sauce seems too thick, add a little water until you reach a smooth, spoonable consistency.
4 For a creamier sauce, add coconut cream: Add the coconut cream at the very end and pulse 10 times to incorporate.
5 Taste and adjust as needed: Taste the sauce. Add lemon juice or more salt if needed.
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