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