My son doesn’t really like dip, but he will eat my dips on rice, plain, or spread them on breads and such.
As I mentioned on my Facebook page a few days ago, I was working on an Almond Butter Dip.
Anyhow, the was a complete success. In fact, I couldn’t really keep out of it yesterday.
I always have to find the balance between making things that are good enough to share with all of you and yet not so good that I end up eating all of it.
(Well, I didn’t eat all of it, but….)
I typically don’t rush around to get a post out (gotta take it a little slow due to adrenal fatigue), but I thought you all might want to add this to your Healthy Superbowl Menu Galore.
I used to love those caramel apple dips, but they are loaded with all kinds of things that I don’t want to or can’t eat anymore:
- high fructose corn syrup
- partially hydrogenated oils
- disodium phosphate
- mono and diglycerides
- potassium sorbate
- white sugar
This dip, while not caramel, is really tasty. And is made of only healthful ingredients.
And it’s super fast to make! My kind of recipe.
I found several versions of nut butter based dips on a few websites and then whipped it up a few times to find the version that was a hit.
This is it. Just right sweetness with a touch of cinnamon to add the perfect extra something.
We even made a special trip to buy some apples to go with it since we didn’t have any in the house (and I needed a nice addition for a photo :-).)
My youngest son was thrilled since he loves apples, has never had a fruit dip, and the Meijer stores nearby have a great horsey that you can ride on for just 1 penny (can you believe it? :-).) He rode with dad and brother while mom shopped. And we ran into some old friends.
How nice to have extra blessings added to a mundane errand.
Ways to Use this Super Versatile Dip / Sauce:
- as a fruit dip for apples, pears, bananas, strawberries (Strawberries are loaded with pesticides. Please choose organic or non-sprayed.)
- drizzled on top of nuts (soaked and dehydrated, of course)
- drizzled onto oatmeal or your favorite breakfast cereal (see my post on soaking grains.)
- used as an alternative to syrup on pancakes or waffles (I have a great recipe for Teff Waffles (sorry – no photo yet :-)!)
- spread or drizzled on top of cakes like my Oatmeal Cake (my husband likes this option since he’s not a frosting fan at all). A friend of mine just added chopped pecans to make a “German Chocolate Cake” type of frosting for her favorite gluten free cake and she said it was great. (I’ll have to get her “favorite cake” recipe and give it a try! Promise I’ll share it with you all!)
- for dipping popcorn (or drizzle it on top!)
- as a topping for baked goods like Focaccia Flax Bread or Oat Bran Muffins
- eaten by the spoonful!
One nice thing is that you get the wonderfully rich taste of almond butter with about half the calories and fat since you’re thinning out the almond butter. Of course, these are good fats, but all things in moderation!
This recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, which I am so excited to enter. My family LOVES their products, particularly their ice cream–yum!
Nut Butter Fruit Dip
1 cup almond butter (or other nut or seed butter. See my post on Homemade Nut or Seed Butter.)
1 cup Easiest Almond Milk (or other non-dairy milk such as Easiest Coconut Milk)
1 scoop (1/32 tsp) pure stevia extract powder (or 2 Tbsp other healthy sweetener. I recommend NuNaturals.)
1 Tbsp sweetener, as healthy as possible, according to your needs (NOW Foods makes affordable options. I use candida-friendly sweeteners like xylitol and vegetable glycerine.)
1/2 tsp vanilla extract (If avoiding alcohol, try Frontier Brand.)
1/2 tsp cinnamon
1. Place all ingredients in food processor or blender.
2. Mix until combined and smooth. (This is super quick in a Vitamix. I know – they’re pricey, but really worth saving up for!)
3. Store whatever you don’t manage to polish off in the refrigerator.
Of course, you can alter this recipe as you like.
Some great variations include:
- Use maple syrup for a more mapley taste (is that a word?)
- Add chocolate or carob for a chocolatey treat! Start with 2 Tbsp or carob or chocolate and go from there.
- Use coconut milk for a coconutty / nutty blend. See my post on Easiest Homemade Coconut Milk
I so hope you enjoy this!
How will you most likely use this? Dip? Spread? or Spoon :-)?
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