Raw Vegan “Caramel” Date Dip

Raw Vegan “Caramel” Date Dip

If you’re looking for a simple raw vegan dip this recipe is so simple to make and only uses a few simple ingredients: medjool dates, ground cinnamon, sea salt and spring water.

I use Medjool Dates anytime I have a recipe that I want to make a healthy treat. There is no refined or added sugars in this recipe which you could say makes it actually good for you.

This “Caramel” can be used for a dip for Apple slices, you could use it on top or as a filling for a cake or pie or even as a topping on your choice of nice cream.


Start by soaking the dates in spring water for 1 hour. Be sure they’re covered in water. 

Then drain and rinse the soaked dates.

Next, remove the pits from the dates {you could also peel the skins off but I don’t always feel the need}. Add the soaked dates to a food processor.

Add in the ground cinnamon and sea salt with a splash of spring water.

Pulse until you get it well incorporated. Add more spring water if needed until it reaches the consistency you’re looking for.

Transfer to a bowl and serve with a side of juicy sliced apples.

Tip: soak your sliced apples in a bowl of spring water and squeeze in a ½ lemon freshly juiced to keep your apple slices from browning. 

Dip and Enjoy!

If you have any left over transfer to a covered jar or container and store it in the refrigerator up to 5 days.


Print Recipe
Raw Vegan “Caramel” Date Dip
This creamy and raw “Caramel” dip is made using Medjool Dates which keeps this dip naturally sweet, and is the perfect healthy sweet treat!
Course Dessert, Other
Prep Time 5 minutes
Servings
cup
Ingredients
Course Dessert, Other
Prep Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Start by soaking the dates in spring water for 1 hour. Be sure they’re covered in water. Then drain and rinse the soaked dates.
  2. Next, remove the pits from the dates {you could also peel the skins off but I don’t always feel the need}. Add the soaked dates to a food processor. Add in the ground cinnamon and sea salt with a splash of spring water.
  3. Pulse until you get it well incorporated. Add more spring water if needed until it reaches the consistency you’re looking for.
  4. Transfer to a bowl and serve with a side of juicy sliced apples.
  5. Tip: soak your sliced apples in a bowl of spring water and squeeze in a ½ lemon freshly juiced to keep your apple slices from browning.
  6. Dip and Enjoy!
  7. If you have any left over transfer to a covered jar or container and store it in the refrigerator up to 5 days.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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