I am automatically suspicious of any recipe that has quote marks in its title. Because once you see the quotes, particularly around something delicious like “cheese” or “chocolate”, in my head it translates “cheese” into “not real cheese and not as good” and “chocolate” into “carob powder that supposed to taste like chocolate but actually tastes like dirt”. I can tell you “caramel”, while not real caramel shouldn’t warrant the eye roll because it’s sweet and caramel-ly, sans the stickiness, but every bit as smooth. Oh. I also forgot to add, it’s completely guilt-free. As in, no refined sugar and no butter, but plenty of vitamins, minerals and natural sugars to keep you going. There are just three basic ingredients that are going to make this caramel dip, but you’re welcome and encouraged to add in a few other ingredients that could take the flavor up a notch.
I’ve experimented with a few raw caramel recipes and found a version of my own to be the simplest and most delicious. All it takes is a few good-quality ingredients.
3-Ingredient Raw “Caramel” Dip (adapted from Goodness Green)
1 cup of pitted Medjool dates*
1/4 – 1/2 cup of homemade nut milk**
1/2 teaspoon of good vanilla extract
Optional: a pinch of cinnamon, pinch of sea salt, 1 teaspoon of real maple syrup***
Blend all ingredients in a high-powered blender until completely smooth.
Serve as dip for apples, bananas or any other food you desire.
Will keep in an air-tight jar in the fridge for about a week (perhaps a little more).
*Must be Medjool dates because these are sticky and have a sweet caramelized flavor. If these aren’t an option, then you’ll want to soak your other variety of pitted dates for 1/2 hour to 1 hour before blending to soften. You can then use the soaked date water as your liquid base.
**Water is a fine substitution here too. Also, you might want to err on the side of more, depending on how thin you want the consistency of the dip to be.
***The dip will be sweet without the syrup, so you’ll want to taste-test first before adding in.
Not only does this raw caramel have a brown-sugar-like sweetness and lovely, creamy texture, but t’s easy to to make, easy to eat, doesn’t require any cooking and won’t get stuck in your teeth. Sticky caramel apples be damned!