The recipe for this raw caramel dip is so simple; chewy dates, raw walnuts, creamy coconut milk, and sweet coconut oil. This healthy, raw snack option is naturally-sweetened with fiber-rich Medjool dates, which means no need for additional refined sugar in the recipe.

I literally wanted to omit ANY type of sugar in this recipe. Coincidentally, (seeing that I’ve been on such an energy bar kick lately) I’ve discovered my new favourite ingredient in the kitchen…dates!

They were perfect for this recipe.  Not only are they are super-sweet (naturally) but they also add a creamy, thick consistency to this dip. Most caramel dips have a smooth, almost runny consistency. On the contrary, this raw caramel dip is thick and creamy, and chunky enough to be eaten on its own by the spoonful (which is how my husband and I ate it!).

Ingredients
(Yields about 1 cup)
1/2 cup walnuts, unsalted
1/2 cup Medjool dates (about 8-10 large dates)
1/2 cup milk of choice (I used unsweetened coconut milk)
2 tbs. extra-virgin coconut oil, solidified
1 tsp. vanilla (optional)
1/4 tsp. cinnamon (optional)
1/8 tsp. salt (optional)

Place all ingredients in a large food processor and blend until smooth and creamy. (Remember to check for large pieces of nuts and dates that aren’t fully processed.)

The dip will be creamy and not too dense, however, once refrigerated it will thicken. If you prefer a creamier consistency add milk, 1 tablespoon at a time, and continue to blend until you get the desired consistency.

Serve immediately with thinly sliced, tart green apples…or simply eat alone by the spoonful!

Serve cold or reheat until warmed. Store in the fridge in an air-tight container for up 2 weeks or in the freezer for up to 3 months.