A recipe for a vegan caramel dip that has just 5 ingredients and which you make in your blender. Dairy-free and refined sugar-free, too!
- 1 cup medjool dates, seeds removed (about 8-10)
- 1 cup raw cashews
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 4-6 tbsp date water (water that you'll soak dates in, see directions)
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In a small bowl, cover dates with water and soak for 2 or more hours. In another bowl, soak cashews for the same amount of time.
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After soaking (I soaked mine overnight), drain cashews and add them to a high-speed blender. Remove dates but do not drain water. Place dates in blender along with maple syrup and vanilla extract. Add 1/4 cup of the date water and blend, scraping sides when needed. If needed, add another tablespoon of date water and blend again, adding water slowly until desired thickness is achieved. (I added 1/4 cup + 1 tbsp total).
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Use a spatula to transfer dip to a bowl and enjoy. Top with sea salt if desired.