almond butter bites

Almond Butter Bites

If you need a little indulgence, these little bites are perfect. They are packed with protein and a little sweetness that makes for a perfect treat.

You can definitely substitute any nut or seed butter you have on hand. Try making your own by blending your nut or seed of choice in a food processor until it becomes creamy. Be patient, it takes a few minutes of blending.

The flour is flexible, so if you don’t have oat, you can use rice, sorghum or buckwheat.

Give these a try and let me know how much you love them.

Almond Butter Bites

Soft and chewy treats that satisfy.
Prep Time10 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Keyword: almond, cookies, gluten free,
Servings: 12
Author: Chef Kim

Ingredients

  • 1/2 cup almond butter or other nut/seed butter
  • 3 Tbsp gluten free flour (oat, rice, sorghum, buckwheat)
  • 1/4 cup coconut sugar
  • 3/4 tsp baking soda
  • 1/2 banana, mashed
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 3 Tbsp dairy free chocolate chips optional

Instructions

  • Combine flour, sugar and baking soda in a medium mixing bowl and whisk.
  • Add wet ingredients to the bowl, mixing thoroughly to form a dough.
  • Roll into small balls of equal size, about 1 tablespoon.
  • For chewy cookies, refrigerate for 30 minutes. You can freeze the dough at this point and save for future cookie baking.
  • Bake at 350 degrees for 8 minutes. The cookies will look under done but will firm up while cooling. Let cool for 10 minutes.
  • Melt chocolate chips and use a fork to splatter chocolate over cookies.
carrot cake

No Bake Carrot Cake

No bake carrot cake isn’t the norm, but it is fresh and tasty! It’s full of flavor and void of refined sugar, gluten, eggs and butter, which sets it apart from the classic. This no bake carrot cake is made with dates and a little maple syrup for sweetness, blended with green apple and zucchini for the binder. Coconut flour, coconut shreds, flax meal and walnuts make up the bulk of the cake.

This recipe comes together fairly quickly, but you need time for the cake to chill before frosting it. The maple vanilla cashew frosting is so delicious, I know you’ll love it.

You can half the ingredients for a smaller cake and also make a thicker single layer cake if you don’t want to layer it up. to garnish the cake, I like to sprinkle the top with crushed ‘Bare’ coconut chips which add a fun crunch and looks pretty. Unsweetened coconut shreds work as well.

Give it a try and let me know what you think. It’s a great healthy way to celebrate.

No Bake Carrot Cake

Fresh and delicious carrot flavor with a nice crumb and delicious vanilla maple frosting.
Prep Time45 mins
Chill time3 hrs
Course: Dessert
Cuisine: American
Keyword: coconut, dates, fresh carrots, walnuts
Servings: 12
Author: Chef Kim

Equipment

  • food processor
  • blender
  • 1 12" spring form pan

Ingredients

Ingredients for the cake:

    Dry Ingredients

    • 4 cups carrots, shredded
    • 1 cup coconu flour
    • 2 cups unsweetened coconut shreds
    • 1/2 cup flax meal
    • 1 cup walnuts
    • 1 cup dates, finely chopped

    Wet Ingredients

    • 1 cup dates
    • 1/2 cup water
    • 1 green apple, peeled and chopped
    • 1 cup zucchini, peeled and chopped
    • 1 T vanilla
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp sea salt
    • 1/4 cup maple syrup

    Ingredients for the frosting:

    • 2 cups cashews, soaked for 1/2 hour in hot water
    • 1/2-3/4 cup coconut cream from canned full fat coconut milk chill can then scoop off solid cream
    • 2/3 cup maple syrup
    • 2/3 cup coconut milk
    • 1 Tbs vanilla extract
    • 1 Tbs lemon juice
    • 1 cup coconut oil, melted
    • 1/2 cup unsweetened shredded coconut or Bang coconut chips optional

    Instructions

    To make the cake:

    • Prepare the cake pan: separate the bottom from the ring of the spring form pan. Tear a sheet of parchment paper that extends a few inches beyone the diameter of the base. Cover the base with parchment, place the side ring over the paper and attach, folding the paper under the pan.
    • Shred the carrots using a food processor with the shredding disc blade.
    • Change the processor blade to the S blade and add the coconut flour and flax to the carrots and pulse a couple times. Pour into a large mixing bowl.
    • Add remaining dry ingredients to the processor and pulse several times to combine and roughly chop the walnuts. Pour the mixture into the mixing bowl and toss with the carrot mixture.
    • In a blender, combine the dates and water and blend on low until the dates are blended
    • Add remaining wet ingredients to the blender and blend until smooth.
    • Pour mixture over the dry ingredients and use a spatula to fold together making sure to evenly mix.

    To make the frosting:

    • Add all the frosting ingredients except the melted coconut oil to a high speed blender. Blend starting on low and increase to high for a minute or two until the mixture is completely smooth.
    • Stop and add the coconut oil, and blend again until the oil is incorporated. Stop to scrape the sides and blend again.

    To assemble:

    • Scoop 5 loose cups of the cake mixture into the pan, spread evenly and then using the palm of your hand or flat spatula, press the mixture firmly and evenly into the pan. You should have about the same amount left in the bowl.
    • Pour half of the frosting over the cake and spread evenly with a spatula. Place in the freezer for an hour.
    • Remove from freezer and scoop the remaining cake mixture ove rthe frosting and press down evenly.
    • Pour remaining frosting over cake and spread evenly. Sprinkle with unsweetened shredded coconut if desired or try Bang coconut chips. Chill in the refrigerator for at least two hours before cutting and serving.

    Notes

    This recipe can be cut in half for a two layer 6" cake or a single layer 8-9" cake.
    high C Compote

    High Vitamin C Compote

    Supporting your immune system with food can be delicious with this high vitamin C compote. You can use it in so many ways. Try it over oat milk yogurtor banana nice cream, on top of granola or your favorite gluten free cake, or even try it spread over seed butter for a nostalgic PB&J.

    High Vitamin C Compote

    Boost your immune system with this delicious berry filled topping.
    Prep Time30 mins
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: berries, cranberries, dairy free, gluten free,, rose hips
    Servings: 4
    Author: Chef Kim

    Equipment

    • food processor

    Ingredients

    • ½ cup cranberries
    • 1 cup raspberries fresh or frozen, thawed
    • ½ cup goji berries soak to soften
    • 1 orange and zest
    • ¼ cup rose hips soaked until soft
    • ¼ cup orange juice
    • 1 tablespoon honey to taste
    • 1 Tablespoon chia seed
    • 1/2 teaspoon Cinnamon and ginger or more to taste

    Instructions

    • Soak the rosehips in warm water for 20 minutes.
    • Soak the goji berries for ten minutes in room temperature water.
    • Zest the orange, then remove the peel.
    • Combine everything in food processor and pulse until combined but still chunky.
    • Serve over coconut yogurt, granola or frozen banana ice cream or use as a jam.
    • Store in a sealed container and refrigerate for up to a week.
    nice cream sandwich

    Homemade Nice Cream Sandwich

    I loved ice cream sandwiches as a kid and grown up, before eliminating dairy. The brownie thins in this recipe remind me of the soft chocolaty sandwich cookies that surround the traditional vanilla ice cream in that not-so-healthy treat I once enjoyed. This homemade nice cream sandwich recipe makes it possible to have a gluten-free dairy-free delicious and healthy treat that rivals the flavor and nostalgia I remember.

    The parts of this recipe can definitely stand alone, but the combination is perfection.

    Homemade Nice Cream Sandwich

    So tasty it reminds of being a kid
    Prep Time30 mins
    Cook Time30 mins
    freezing time2 hrs
    Course: Dessert
    Cuisine: American
    Keyword: banana, cashews, chocolate, dairy free, gluten free,
    Servings: 6
    Author: Chef Kim

    Equipment

    • blender
    • food processor optional
    • baking sheet

    Ingredients

    For the Nice Cream:

    • 1/2 cup cashews soaked 30 minutes in warm water, drained
    • 1/4-1/3 cup water or plant milk
    • 1 Tbs coconut oil melted
    • 4 large bananas sliced, frozen
    • 1 tsp vanilla
    • 3 Tbsp plant milk

    For the Brownie thins:

    • 1/2 cup + 2 T oat flour
    • 1/4 cup cacao powder
    • 1/2 cup coconut sugar
    • 3/4 tsp baking powder
    • 1/2 tsp sea salt
    • 1/4 tsp baking soda
    • 1/4 tsp xanthan or guar gum
    • 1/4 cup avocado oil or mild olive oil
    • 1/4 cup plant milk
    • 1/4 cup mashed sweet potato or applesauce
    • 1 Tbsp vanilla extract
    • 1 Tbsp honey

    Instructions

    To make the nice cream

    • In a blender, combine the soaked and drained cashews with the melted coconut oil and water or milk and blend until thick and creamy. You may need to scrape the sides of the container or use a tamper to get the mixture to blend well. If needed add more liquid just to get the cashews to blend smooth. It should result in a thick cream.
    • Then add the remaining nice cream ingredients and blend until it resembles soft serve.
    • Line a food storage dish with plastic wrap and pour in the mixture. Use a spatula to spread evenly into the dish. Cover and freeze.
    • It may be easier, if you don't have a high-speed blender, to make the cashew cream in a blender first, then transfer the mixture to a food processor and add the frozen bananas and remaining ingredients.

    To make the brownie:

    • Combine the dry ingredients in a mixing bowl., and whisk to remove any lumps.
    • In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, use a spatula to combine well. the batter will be thick.
    • line a 9x13 pan with parchment paper and pour in the batter, spreading it evenly to the edges of the pan.
    • Place in a 350-degree preheated oven and bake for 13-15 minutes.
    • Remove and allow to cool completely.

    To assemble:

    • Remove the nice cream from the freezer, allowing it to thaw lightly.
    • Remove the brownies from the pan by flipping pan over and peeling the parchment paper. Cut the brownie in half so you have two 9x6.5 pieces.
    • Spread nice cream over one side of the brownie to at least an inch thickness.
    • Cover with remaining brownie and wrap in plastic and freeze for at least an hour.
    • Remove and use a sharp knife to cut into desired sizes. rewrap in parchment or plastic and keep frozen until ready to eat.
    pumpkin pie

    Pumpkin Pie Without Sugar

    There is definitely a need to reduce sugar intake because the average American eats 150 pounds of it a year. But it’s often hard to find a good recipe to take the place of a traditional or family favorite. This pumpkin pie is made gluten free, without dairy, nuts, eggs, oil and refined sugar. And it tastes great!

    I hope this helps those who are sensitive to the traditional ingredients and you find this a tasty alternative that everyone will enjoy!

    Pumpkin Pie with Oat Crust

    Prep Time30 mins
    Cook Time1 hr
    chill time2 hrs
    Course: Dessert
    Cuisine: American
    Keyword: dairy free, egg free, gluten free,, nut free, pumpkin, sugar-free
    Servings: 8

    Equipment

    • food processor

    Ingredients

    • cups gluten free rolled oats
    • ¼ cup flaxseed meal divided
    • 3 tablespoons unsalted tahini sesame seed butter
    • 1 cup unsweetened plant milk divided
    • 15 oz. can pumpkin
    • ½ cup chopped pitted whole dates
    • ¼ cup date syrup or maple syrup
    • 2 tablespoons arrowroot powder
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon sea salt

    Instructions

    • Preheat oven to 375°F.
    • For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the tahini. Cover and pulse until mixed.
    • With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened.
    • Press onto the bottom and up the sides of 9-inch pie pan.
    • For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes.
    • Add to food processor with pumpkin, ¾ cup milk, the dates, date syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth.
    • Spread filling into crust.
    • Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours.
    Fruit

    Cucumber-Pineapple-Kiwi Pops

    Healthy tastes great with these cool and cleansing popsicles that hit the spot!  It’s hard to find healthy fruit popsicles. Fruit pops in stores have added sugars and artificial flavors. Ingredients you don’t want.

    These cucumber fruit pops are so easy to make, there’s no excuses for not having a healthy, fun and delicious treat in your freezer. The ingredients can be tweaked to your liking.  If you’re not a fan of pineapple try mango or watermelon, if you want to ramp up the nutrition even more, add a handful of spinach or kale. Berries make a great add in but you could try sliced banana and orange wedges too.
    Another easy way to have popsicles on hand is to make an extra large smoothie when you make one for breakfast or lunch, and freeze some of it to have as a popsicle later.

    Who doesn’t like popsicles? They are a wonderful alternative to the sugar laden frozen desserts that temp us in the grocery isle. Go ahead and make your own healthy version.

    Cucumber-Pineapple-Kiwi Pops

    Cooling and cleansing pops that hit the spot when you crave something cold and sweet, but without the sugar!
    Prep Time20 mins
    Course: Dessert
    Keyword: cucumber, kiwi, pineapple, popsicle
    Servings: 10
    Author: Chef Kim

    Equipment

    • blender

    Ingredients

    • 1 Medium cucumber, peeled and chopped
    • 1 cup fresh pineapple chunk
    • 3 kiwi, peeled and thinly sliced
    • 2 tbsp lemon juice
    • Pinch sea salt

    Instructions

    • In a blender, combine the chopped cucumber and pineapple, 1 kiwi, lemon juice and salt. Blend to completely purée.
    • Divide between popsicle molds or Dixie cups.
    • Divide kiwi slices among the molds.
    • Insert sticks and freeze until firm, about 4 hours.
      When ready to serve, dip molds in cool water to gently remove molds or if using Dixie cups, tear the cup away from the frozen pop.

    Notes

    If kiwi is not a favorite fruit, try berries or slices of banana.
    Apple berry rhubarb crisp

    Apple Berry Rhubarb Crisp for Your Health

    I love to welcome summer in with the satisfying flavors of berries and rhubarb.  This Apple berry rhubarb crisp is a quick and easy way to showcase those flavors and enjoy the seasonal harvest. But here’s a side note, when berries ripen and rhubarb matures, I will freeze what I can so I have a stash.  That way, when warm desserts and breakfast options are what I’m craving mid-winter, I have some tucked away and ready so I can enjoy and bake this fruit & berry crisp anytime.

    If you grow your own strawberries and rhubarb or have a neighbor who does, this is a great recipe to use when you harvest or as a food gift.  For a special presentation, scoop into glasses and top with a dollop of banana nice cream.

    Is this good for you? Absolutely! Berries are on the top of the list when it comes to phytonutrients and along with rhubarb  they posess anthocyanins which are flavonoids that act as antioxidants and show anti-cancer activity. They reduce oxidative stress and help with reducing inflammation which leads to all kinds of disease.

    Apples add their own mix of nutrients into the dessert along with iron, protein and fiber found in the oats. I just love the crunch!

    The sweetener in the recipe can be substituted with monk fruit or honey. For additional information about swapping sweeteners see this Post.
    I do think this is an appropriate breakfast as well as dessert. You could always add a little plant yogurt to it to give it a breakfast feel.  Fruit is beneficial to health so add some to your day to reach the recommended servings, dig in!

    Apple Berry Rhubarb Crisp

    This tangy sweet dessert with crispy topping is sure to please!
    Prep Time15 mins
    Cook Time1 hr
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 6
    Author: Chef Kim

    Equipment

    • 8X8 or 7x11 baking pan

    Ingredients

    Topping

    • 1 ½ cups rolled oats
    • ½ cup walnuts, chopped
    • ¼ cup coconut sugar
    • 2 tablespoons coconut oil
    • 2 tablespoons vegan butter or more coconut oil
    • 2 tablespoons gluten free flour
    • ½ teaspoon cinnamon

    Filling

    • 2 large apples peeled and sliced
    • 2 stalks rhubarb sliced ¼ in thick
    • 2 cup mixed fresh or frozen berries
    • 2 tablespoons coconut sugar

    Instructions

    For the topping:

    • In a medium mixing bowl, combine the oats, flour, walnuts, sugar and cinnamon.
    • Melt the coconut oil and vegan butter and pour over oat mixture stirring to combine.

    For the filling:

    • Preheat oven to 350 degrees. Lightly oil a 9x11 glass baking pan with a bit of coconut oil or spray.
    • Peel and slice apples and add to the pan.
    • Slice the rhubarb and add to the pan
    • Measure and add the mixed berries to the pan.
    • Sprinkle the coconut sugar over the fruit and lightly mix with a spatula.
    • cover the fruit with the oat mixture, pressing down gently to set it in place.
    • Bake for 45 minutes to 1 hour until fruit is soft and topping is crisp.
    • Serve with banana nice cream and enjoy!
    Truffles

    Valentine Truffles for your Heart

    February is Heart Health Month during which Valentine’s Day is celebrated. Too bad Valentine’s Day does not focus on the physical health of your heart. Instead we find the opposite with the rise in blood sugar and inflammation resulting from all the chocolate and candy that is consumed. I don’t want to cancel Valentines, but rather give you a recipe for Valentine Truffles that are good for your heart. These plant based treats are sure to please. However, moderation still applies.

    Valentine Truffles are made with:
    • Avocados – a good fat for the body, good source of fiber, vitamin K, C and folate
    • Raw cacao powder – rich in antioxidants and help with inflammation, a good source of iron, protein and magnesium
    • Berries – rich in antioxidants, excellent source of vitamin C, fiber and manganese

    The avocado makes a lusciously smooth chocolate filling surrounded by a crispy cacao coating. To add texture stir cacao nibs or chopped nuts into the filling or sprinkle over the coating before it sets.

    For another chocolate Valentine treat try these Mocha Energy Love Bites

     

    Give these a try and gift your special someone a heart healthy truffle that says you care!

    Valentine Truffle

    A luscious cacao filling surrounded by a crispy chocolate shell.
    Prep Time25 mins
    Chill time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: avocado, cacao, strawberries
    Author: Chef Kim

    Equipment

    • blender

    Ingredients

    For the filling

    • 1/2 cup strawberries or use 1/4 cfreeze dried berry powder
    • 2 avocados
    • 1/4 cup coconut cream solids from a can of full fat coconut milk
    • 1/3 cup raw cacao powder
    • 3 Tbsp maple syrup
    • 2 pinches stevia powder or a dropper (optional)
    • 1 Tbsp almond butter, cashew or tahini butter
    • 1/2 tsp coconut aminos or tamari substitute 1/4 tsp sea salt

    For the coating

    • 1/3 cup maple syrup, coconut syrup or yacon syrup
    • 1/2 cup cacao powder
    • 1/4 Cup virgin coconut oil
    • 3 Tbsp cacao butter, grated or more coconut oil
    • 1/2 tsp vanilla extract
    • berry powder for garnish optional

    Instructions

    For the filling

    • Add berries to a blender and puree.
    • To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
    • Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
    • Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
    • Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
    • Place cookie sheet in the freezer while you make the coating.

    For the coating

    • Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
    • Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.

    Assembly

    • Remove filling from the freezer when its firm to the touch.
    • You can dip the filling balls in the cacao coating, and place back on the parchment paper.
    • To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
    • Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
    • Chill until ready to serve.

    Notes

    Freeze dried berry powder can be found online at nuts.com or you can crush the freeze dried berries found in packages in the grocery store, usually located by the raisins. 

     

    This Rich Chocolate Silk Pie is Easy Peasy

    Do you crave silky chocolate richness? Sometimes I just need a bite of chocolate to satisfy. Well this rich chocolate silk pie is quick and easy to put together and full of satisfying plant protein instead of simple carbs. You will feel the difference after eating this dessert compared to one filled will butter, cream, sugar and flour.

    Once you gather your ingredients, it only takes about 15 minutes to put together. Then it chills for a couple hours to set. So it’s a perfect dessert to make a head.

    The crust is a combination of nuts and oats, but you could easily substitute sunflower seeds or all oats for it to be nut free, or all nut or seeds for for it to be grain free.

    The filling uses melted chocolate chips, for dairy and nut allergy choose chocolate like good life, but your favorite chocolate chips/bar can be substituted. I prefer the bitter sweet or 70+% organic cocoa bars. To control the amount of sugar usually found in chocolate chips, you can use cacao powder, coconut sugar, monk fruit or maple syrup as a substitute. The bulk of the filling is avocado and organic silken tofu. Only use organic tofu, as soy is one of the largest GMO crops. And if soy is an allergen, this can be made using only avocado.

    When I serve this pie, I like to add sliced bananas and coconut whip cream just before serving to keep the bananas from browning. Another idea is adding sliced strawberries on top or as a layer over the crust before adding the chocolate filling. This would make a decadent Valentine’s Day dessert! Are you ready to make it yet? You can skip the whip cream and serve with this yummy ice cream.

    Let me know what you think and send me some pics if you give it a try. I hope you enjoy it.

    Rich Chocolate Silk Pie (plant based)

    Quick and easy, rich and delicious!
    Prep Time30 mins
    Course: Dessert
    Cuisine: American
    Author: Chef Kim

    Equipment

    • food processor
    • Pie dish

    Ingredients

    Crust

    • 1 cup raw pecans sub other nuts or sunflower seeds
    • 3/4 cup Old fashioned oats
    • 2 tbsp coconut or date sugar
    • 1 1/2 tbsp coconut oil
    • 1/4 tsp sea salt
    • 1 tbsp water

    Filling

    • 2 1/2 cups vegan dark chocolate chips melted
    • 1 cup avocado Fresh or frozen, thawed
    • 1 box organic silken tofu (shelf stable pack) soft or firm
    • 1 tsp vanilla
    • pinch salt
    • 1 pint strawberries (optional)
    • 2 bananas (optional)

    Whip cream

    • 1 can full fat coconut milk or cream
    • 1 tsp vanilla
    • 1 tbsp Organic cane sugar or monk fruit

    Instructions

    For the crust

    • Combine nuts and oats and sugar in a food processor and pulse to a coarse meal texture.
    • Add the coconut oil and pulse to incorporate.
    • Add water and pulse until mixture begins to stick together.
    • Transfer to a 8-9 in pie pan and press into the bottom with a slight edge up the side of the pan.

    For the filling

    • Melt the chocolate chips, by placing in a small glass baking dish in a preheated 300 degree oven or toaster oven. Or in a bowl over a pan of boiling water. *see note below to substitute.
    • wipe out any crumbs from the food processor and add the tofu and avocado. Turn on and blend until smooth.
    • Add the vanilla, salt and melted chocolate and blend again until the chocolate is evenly combined, scraping down the sides when necessary.
    • If using strawberries, wash and slice them making a layer over the crust. If using bananas, I recommend waiting until you serve to put slices on top of the pie.
    • Transfer filling to crust and smooth evenly. Chill for at least two hours.

    For the whip cream

    • Chill the can of coconut milk for at least an hour.
    • Open can and scoop out the solid cream into a bowl, reserving the liquid to add to smoothies or soups.
    • To the cream add vanilla and sugar. Whisk or beat using a hand mixer.
    • Chill until ready to serve.

    Notes

    To use cacao powder instead of chocolate chips, add 1/2 cup cacao powder and 1/3 cup of maple syrup, coconut sugar or monk fruit/erythritol blend to the tofu avocado in the food processor. This will result in a softer filling that doesn’t firm up as much as using the chips. But it’s still delicious! Be sure to taste the filling to adjust the cacao and sweetness, if needed, before pouring it into the crust.
    Apple snacks

    Tahini Caramel Dip is Perfect for Fall Snackin’

    The leaves on the trees have turned and all the sweet and tart apples are in season. What’s your favorite kind of apple? This time of year I think tahini caramel dip and apples make the perfect snack. Sweet, crunchy and satisfying.

    Tahini caramel dip can also be used swirled into a brownie recipe, thinned and drizzled over banana nice cream or even added to a cup of joe or chai. Give it a try, I think you’ll agree it’s a recipe that delivers on taste without all the sugar found in traditional caramel.

     

    Tahini Caramel Dip

    Perfect sweet and gooey caramel
    Prep Time20 mins
    Course: Dessert
    Cuisine: American
    Keyword: coconut, dates, tahini
    Servings: 8
    Author: Chef Kim

    Equipment

    • food processor

    Ingredients

    • 8 oz (bag) shredded unsweetened coconut
    • 1 cup dates pitted and soft
    • 2-4 tbsp tahini
    • 1 tsp vanilla
    • 1/2 tsp sea salt

    Instructions

    • Pour shredded coconut into a food processor, cover and turn on. Process the coconut until it starts to get creamy. This will take about 3-4 minutes.
    • When the coconut begins to come together into coconut butter, add the dates, vanilla and salt. Process again until the dates break down completely and the mixture starts looking like thick caramel.
    • Stop and scrape the sides of the container. Add 2 tablespoons of tahini and blend until completely incorporated. Stop and taste. If cloyingly sweet or not quite creamy enough, add 2 more tablespoons of the tahini.
    • Store in a sealed glass dish or jar. Can be stored at room temperature for up to two weeks. Longer in the refrigerator. Allow to come to room temperature or warm under running hot water to make it dip ready.

    Notes

    This dip can be thinned with water or plant milk and whisked to make a sauce or drizzle.