As a kid growing up, my mom used to buy caramel dip. But it was full of additives and preservatives and who knows what else was in there, but I remember enjoying it and having a big smile on my face when I saw that caramel colored container! OMG the stuff we used to eat, we just didn’t know. So of course today, being a mom, I want my girls to enjoy caramel as well but definitely not the chemicals and added sugar these caramel dips come with. So I thought about it and figured that I could use dates to make “caramel” dip. Here is the recipe I came up with, which I’ll add has passed with flying colors. My girls want more and more and more. Hope your kids enjoy as much as mine do.
Oh and by the way, this dip also works great as icing for cupcakes! But make sure to make it the day off, and preferably when you’re ready to put the icing on the cupcakes.
Sweet “Caramel” Dip
Makes about 1 cup
12 dates, pitted
2 tablespoons coconut oil, softened
1 tsp Ceylon cinnamon
1-2 tbsp. water, if necessary
Directions: Place pitted dates in a bowl and cover with water. Let soak for about 20 minutes. Drain water. Add dates to food processor, add softened coconut oil and cinnamon. Use processor to blend mixture well, until smooth. You will have to stop a few times to scrape down the sides of the food processor. You can add a little water to help the mixture blend better.
Serve as a dip for fruit slices, as cupcake icing or ice cream or sorbet topping, etc.