Skip to main content

Raw Caramel Dip

Image
By
We were in charge of bringing an appetizer to a Valentines party and this caramel dip is what we brought. We really liked it, and hopefully those at the party liked it too! Of course, being healthy and raw, it's not the same texture as caramel, but the taste is spot on! It was delicious! The best part is, you can eat this guilt free! Recipe was inspired by Nourishing Meals

-1 cup raw cashews
-1 cup medjool dates, pitted (about 8-10 dates)
-1/4 cup pure maple syrup
-2 teaspoons vanilla
-pinch sea salt
-date soaking water as needed

Place the cashews into a small bowl and cover with water. Let them soak at room temp for about 2 to 3 hours. Place the pitted dates into a separate small bowl and cover with water. Let them soak for about 2 to 3 hours.

To make the dip, drain and rinse the cashews then place them into a blender along with the dates, maple syrup, vanilla, and salt. Add about 6 to 8 tablespoons of the date soaking water and blend. Blend until really smooth, scraping down the sides if needed.

Scoop into a bowl, chill in the fridge, and serve with sliced apples.
Labels:

Popular posts from this blog

Chocolate Chip Zucchini Bread

By
 This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating. 
Read more

Whole Wheat Cinnamon Rolls (bread machine)

By
These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast. For the Dough: -2 cups almond milk (or other non-dairy milk) -4 1/2 tablespoons coconut oil -1/2 tablespoon pure vanilla -1/4 cup honey -1/2 cup rolled oats (I've used both old fashion and quick with good results) -4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat) -1 tablespoon vital wheat gluten -1 3/4 teaspoon salt -3 3/4 teaspoon yeast Filling: -3 tablespoons coconut oil melted -3/4 cup sucanat or raw sugar -1 tablespoon cinnamon Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has fin...
Read more

German Pancakes

By
This is a healthified version of an old family recipe. My kids LOVE these pancakes and ask for them often.You may need to double the recipe if you have a family larger than 4. -1-2 tablespoons coconut oil -1 cup rice or almond milk (unsweetened) -1 cup whole wheat flour -5 organic eggs -pinch of salt Preheat oven to 425, put the coconut oil in a 9x13 pan and place it in the oven as it's preheating. Add the remaining ingredients to your blender and blend (I used the "batters" button on my blendtec). When the oven has preheated take out the hot pan of melted coconut oil and pour the batter in. Carefully place it back into the oven for 15 min. Serve with pure maple or your favorite healthy pancake topping.
Read more