Raw Salted Caramel Apple Dip

Enjoy this healthy fall treat from food blogger Sarah Britton, holistic nutritionist and certified nutritional practitioner. You can find more of Sarah’s recipes at My New Roots.

Now, don’t let the name fool you: Raw Salted Caramel Apple Dip is so much more than it suggests. For breakfast, this is a delicious spread on toast, topped with bananas; it makes an incredible cake frosting, and can even be used to sweeten up a smoothie. However, the very best alternative purpose I’ve found for Raw Salted Caramel is to use it as a raw tart filling. Simply use the tart crust from this recipe, fill the tart shells with Raw Salted Caramel, and top with thinly sliced apples and a dusting of cinnamon. This was a brain wave at work recently, and the tarts were enormously popular. Such a simple yet elegant autumn dessert that really takes advantage of the beautiful fruits in season. Pears would also be lovely.

If you have kids, this is a great thing to have on hand in the fridge for snack time. For one, all the ingredients are pronounceable; it isn’t full of processed sugars, and it will actually get them to eat more fruit. Or try veggies: Raw Salted Caramel is even good on celery, seriously!

Raw Salted Caramel Apple Dip
Makes 2 cups


2 cups pitted medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower)
4 tsps fresh lemon juice
½ tsp sea salt (or more to taste)
1 vanilla bean, seeds scraped
Soaking water, as needed


  1. Soak dates for at least 4 hours in water.
  2. Drain dates, reserving the soak water.
  3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time, until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
  4. Store in an airtight glass container in the fridge for up to a week.

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