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Tahini date caramel dip made with Medjool dates, pure maple syrup, and a tahini twist. Perfect as a sweet dip for fresh fruit, crackers, or apple chips!
In my early conversations M we talked a lot about food.
It’s good neutral ground for conversation, and, well, I *am* a food blogger.
One day I remember asking him if he liked dates.
“The fruit, not the…well, date, date,” I said, blushing behind my iPhone screen.
As it turns out he liked both examples of the word, but I’m here today to talk about one.
The ooey gooey edible dates.
Because I just rediscovered them this past week and I blended them into something special for you.
This Tahini Date Caramel Dip is made with just 5 ingredients in the blender for a sweet snack with apple chips!
Here’s what you need to make the best Tahini Date Caramel Dip:
- gooey Medjool dates, pitted
- hot water
- tahini
- pure maple syrup
- Himalayan sea salt
- Bare Snacks Apple Chips, for serving
That’s it!
This recipe is easily accomplished with just a blender!
First, add the dates to a blender and pour hot water over them.
The water doesn’t have to be boiling– just warm.
Allow the dates to sit for about 5-10 minutes to soften up a bit.
Next, add in the tahini, maple syrup, and sea salt and process until it’s totally smooth and creamy.
The consistency of the caramel will really be dependent on what brand of dates and tahini you use.
That’s OK, because you can easily manipulate it after blending.
For a thinner consistency, add more hot water in 1 TBSP increments, and for a thicker consistency, throw in an extra date or two and process to recombine.
You want your tahini date caramel to be thick and scoop-able, and not thin and runny.
Enjoy this Tahini Date Caramel Dip as sweet dip for fruit, chips, or crackers.
I think it would be a fantastic after school snack for kids or a refined-sugar-free dessert.
I love mine mine served warm straight from the blender with Bare Snacks Apple Chips!
These baked apple chips are absolutely perfect for dipping in vegan caramel.
Apples, dates, and tahini; yes, please!
Store leftovers in the fridge for up to two weeks and serve re-warmed or chilled.
Leftover dip is great added to breakfast bowls or in baked goods!
Enjoy!
If you make this Tahini Date Caramel Dip, let me know!
I’d love to see what you spread it on.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
For more sweet dips and spreads, check out my Dark Chocolate Tahini, Date-Sweetened Dark Chocolate Hummus and 5-Ingredient Pumpkin Hummus.
Check out my Pinterest page to pin more recipe like this one to make later.
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XO Lauren
Tahini Date Caramel Dip
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: ~1 cup
- Diet: Vegan
Description
Tahini date caramel dip made with Medjool dates, pure maple syrup, and a tahini twist. Perfect as a sweet dip for fresh fruit, crackers, or apple chips!
Ingredients
- 1 cup gooey Medjool dates, pitted
- 1/3 cup hot water
- 1/4 cup runny tahini
- 1–2 TBSP pure maple syrup
- pinch of Himalayan sea salt
- Bare Snacks Apple Chips, for serving
Instructions
- Combine the dates and hot water in a blender and allow them to soften for ~10 minutes.
- Add in the tahini, maple syrup, and sea salt and process until completely smooth and creamy.
- Test the consistency and adjust as needed. For a thinner consistency, add more filtered water in 1 TBSP increments. For a thicker consistency, throw in a few extra dates. Blend again to combine and repeat until you achieve your desired consistency. Tahini date caramel should be thick and scoopable.
- Serve your tahini date caramel warm straight from the blender with Bare Snacks Apple Chips!
- Store leftovers in the fridge for up to two weeks and serve re-warmed or chilled.
Notes
Recipe Adapted from Vegan Yack Attack’s Plant Based Meal Prep: Tahini Caramel
- Category: Dessert, Dip
- Method: Blender
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free. Refined-Sugar-Free
Photography by Hot Pan Kitchen
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