This recipe is a hit for both my kids and my husband, who are very picky when it comes to sweets. They love refined sugar, cookies, and cakes, which was why I was so surprised (and happy) when they asked for more of this salted caramel dip.
Here’s a little trick for your next baking adventure: try substituting dates for the sugar in your recipe. I dare you. You’ll be amazed at what a difference in both flavour and nutritional value it can make!
Gone are the days when consuming dates required you to be 75+ years old. It is true that they help aid in digestion, but they are also packed full of vitamins and minerals, including potassium, magnesium, and vitamin B6. These vitamins may not mean a lot to you, but know that potassium and magnesium help with bone health and heart disease — and that’s no laughing matter! And if these things don’t concern you, it is also proven that due to the high amount estradiol and flavonoid components, dates can increase sexual stamina.
1 cup cashew nuts
1 cup dates
1/4 cup almond milk
1 vanilla bean, chopped
1 tbsp coconut oil
1. In separate bowls, cover both cashews and dates in water and let soak for at least 1 hour. (If in a rush, you could soak them in hot water for 15 minutes.)
2. Blend all ingredients in a high-speed blender or a food processor until you get the combined consistency you like. If needed, add almond milk to make the dip thinner.
3. Store in a covered jar or bowl in the fridge.
Tip: If you plan to keep the dip in the fridge for a few days, add a bit of salt to help keep longer.