Apples and caramel are a fall classic, but one that hasn’t been in my life for many years. But, that’s all changed thanks to this salted almond caramel dip.
Since I’ve made caramel from dates for different treat recipes, I figured it’d be easy enough to modify a bit and turn into a dip. I went slow and adjusted the the ingredients incrementally, taste-tasting each time. The taste and consistency came out perfectly and Jesse even raved about it too. It’s salty, sweet, gooey and thick.
Enjoy!
Salted Almond Caramel Dip
Ingredients:
- 1/2 cup Medjool dates, pitted (heaping 1/2 cup)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 tsp pure vanilla extract
- 4-6 Tbsp water (I used 5 Tbsp)
- 3 Tbsp smooth unsweetened almond butter
- 3 Tbsp coconut cream concentrate (aka coconut butter)
- 1 Tbsp room temp grass-fed butter
Directions:
- Add dates to the food processor and blend until the dates are ground up (might turn into a ball – that’s okay). If your dates are drier, soak in boiling water for 10-20 minutes before blending in the food processor.
- Add two tablespoons of the water and all the remaining ingredients. Process until smooth.
- Add in two more tablespoons of water and blend again. Add up to two additional tablespoons of water until desired consistency is reached. It should be somewhat thick, but not too thick.
- Adjust flavor to your liking and serve with sliced apples or pears. It’d be delicious spread on banana slices too.
Megan
October 11, 2012 at 6:32 amholy yum!!
paleoinpdx
October 11, 2012 at 7:39 amYes, holy yum is an accurate response! Wait until you taste it (if you make it)!
Brandyn Miller
October 11, 2012 at 10:17 amSounds great! Nice fall recipe!
paleoinpdx
October 11, 2012 at 10:32 amThanks, Brandyn 😉
Shonnie
October 11, 2012 at 11:00 amyou know im gonna have to try this. 🙂
Shonnie
October 11, 2012 at 12:12 pmHey … there cave lady. 😉 Do you have a good paleo-ish crust for an idea I have for a pumpkin pie?
paleoinpdx
October 11, 2012 at 8:55 pmI always make a crustless pumpkin pie, so I don’t have a go-to, but I did make the Food Lovers Kitchen’s crust before (from their Make it Paleo cookbook). The only thing I did differently was use honey instead of maple syrup. The crust was good, but I still prefer my pumpkin pie without crust. The filling is my favorite part anyway! I’ve also seen good looking crusts made from ground nuts (pecans would be good with pumpkin pie) and butter or coconut oil. Here’s the link to the crust from the Food Lovers Kitchen
http://beta.primal-palate.com/recipe/almond-flour-pie-crust/. It’d be good to add ground cinnamon and ginger to the pie crust too!
Shonnie
October 12, 2012 at 3:17 pmThanks! 🙂
npallardy
October 13, 2012 at 5:21 pmthis looks amazing! Can’t wait to try it. Nice to meet a fellow SCD-er on here since I’m fairly new to it.
paleoinpdx
October 13, 2012 at 5:30 pmThanks! It’s tasty, but a bit addictive. Pretty much any treat I make tends to be addictive though … can sometimes be a problem if you get my drift! Let me know if you ever have any questions about the SCD. I’ve been on it just over a year now. My best advice is to be patient with the process and go slow!
tmayeux20
October 14, 2012 at 9:32 pmGoing to try this for Halloween, just without the butter…..
paleoinpdx
October 14, 2012 at 9:34 pmGreat! Yes, you can definitely make it without the butter. I added it for a little extra richness, but it’s not necessary.
girlmeetspaleo
October 15, 2012 at 11:51 amWHAT!!! omg need this now!
paleoinpdx
October 15, 2012 at 8:04 pmHaha 😉
Shirley
September 27, 2013 at 11:32 amWhere can I find coconut butter in Portland?
paleoinpdx
September 27, 2013 at 12:01 pmWhole Foods, New Seasons, Alberta Co-op, Food Front Co-op and even Safeway. You can also buy coconut cream concentrate, which comes in a little packet inside a green box. It’s the same thing (coconut manna is the same too). Just place the packet in some hot water until it’s soft enough to poor into a jar. Whole Foods, New Seasons and Food Front carry the little box of concentrate and it’s a lot cheaper than buying a big jar.