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RAW SALTED CARAMEL DIP

With a hint of sea salt, this dip pairs perfectly with freshly sliced apples or pears, and would also make an excellent topping drizzled over your favourite baked goods.

INGREDIENTS
1 cup soft Medjool dates, pitted
1/4 teaspoon fine sea salt, or more to taste
1 teaspoon fresh lemon juice
1/4 cup almond milk, plus extra for desired texture
1 teaspoon vanilla extract
1 Tablespoon coconut oil
optional: 1 cup soaked cashews or almonds

METHOD
If you’re using a standard blender or food processor, I recommend soaking the dates in filtered water for 2 to 3 hours, until soft. If you own a powerful blender, there’s no need to soak.
Combine all of the ingredients in the blender, and blend until smooth and creamy, adding extra almond milk if necessary to facilitate blending.
Adjust flavors to taste, and chill before serving.
Note: For an extra-creamy caramel dip, add 1 cup of soaked cashews or almonds to the mix before blending. Omitting the nuts makes this recipe fruit-based and easier to digest, but the nuts do create a more authentic, creamy caramel texture.
Serve with sliced fruit, or thin with extra water to drizzle over baked goods.
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