Occasionally I run across an idea that makes me think why didn’t I think of that? That’s what happened when I first stumbled upon Sarah Britton’s recipe for raw salted caramel dip over on My New Roots. It’s rich, delicious, and much healthier than real salted caramel. And it’s the perfect accompaniment to all those apples that are ripening on trees right about now, though you can use it for all sorts of things. Personally, I like it in my morning bowl of oatmeal, but you can also use it as a spread over toast, or even as a frosting on cake.
Luckily the preparation for this recipe is relatively painless, and it stays fresh in your refrigerator for up to a week, which means it’s great for snacks. Package it with an apple for your favorite teacher, or send your family members off to school or work with this healthy treat during their lunch break.
Raw Salted Caramel Apple Dip from My New Roots
Makes 2 cups
• 2 cups pitted dried dates
• ¼ cup raw nut butter (I used almond butter)
• 4 tsp. fresh lemon juice
• ½ tsp salt (or more to taste)
• 1 vanilla bean, seeds scraped
• soaking water as needed
Pour the dates into a container and cover with water. Soak for at least four hours. Drain dates, and reserve the soaking water. Place the dates, nut butter, lemon juice, salt and vanilla bean seeds into a food processor and blend until dates are smooth. Add the soaking water, one tablespoon at a time, until you reach your desired consistency. Store the mixture in an airtight container in your refrigerator for up to one week.
To prepare my raw salted caramel dip for gifts, I packaged it up in wide mouth half-pint jars (made about 3), and paired my jars with an apple wrapped in a cellophane bag. To decorate my packaging, I used tags and labels in the style Bordeaux.
- Cellophane Bags
- Circle Labels • I chose the “Bourdeaux” style in Chocolate.
- Fancy Tags • I chose the “Bourdeaux” style in Chocolate.