A Sweet Treat….
This weekend I wanted to try my hand at a recipe that I had been thinking about for a while. Unfortunately, when creating a recipe there can be some trial and error. BUT I have never made an error that I couldn’t make into something else, so nothing ever goes to waste, and sometimes those mistakes blossom into yummy new recipes. The recipe I’m sharing with you today is only part of the failed recipe, but the part that was successful is an absolute home run! You will love it at first bite.
I’ve been in love with caramel apples for as long as I can remember. The oh so sugary gooey goodness that strings from the apple to your mouth, pure yum! Then caramel dip was created. Woohoo! Portable dip, less messy, and you could eat as much as you wanted. But the sugar! Ohhhhhh the sugar. It is devastating just to think about. How can such a yummy treat be so bad?!
Take a peek at what regular caramel apple dip consists of “INGREDIENTS: HIGH FRUCTOSE CORN SYRUP, SKIM MILK, CORN SYRUP, PALM OIL, SUGAR, BUTTER (MILK, CREAM, SALT), MODIFIED CORN STARCH, DISODIUM PHOSPHATE, POTASSIUM SORBATE (PRESERVATIVE), TBHQ (ADDED TO MAINTAIN FRESHNESS), SALT, MONO AND DIGLYCERIDES), ARTIFICIAL FLAVORS. CONTAINS: MILK.” Two tablespoons is 130 calories and 16 grams of refined sugar. What if I told you that I could give you caramel dip with only 92 calories for 2 tablespoons and 10 grams of NATURAL sugar per serving!
You may think I’m crazy, and you may be sceptical that 3 ingredients (Is water even considered an ingredient?!) can change a fruit into a dip. It won’t be stringy, and sticky, like caramel dip, but the flavor matches the original dip note for note! It is easy, and super simple. You won’t be disappointed! It isn’t just good with apples it is good with peanut butter, used a sweetener in oatmeal, swirled into some Greek yogurt…. The options are endless! Take 10 minutes (after soaking), whip up a quick batch, and let yourself indulge. Sit back, relax, and enjoy!
By Angie Gouchenour
8 Medjool dates – Pitted
2 cups hot water
2 teaspoons vanilla flavoring, or extract
6 Tablespoons date water (reserved from soaking the dates)
In a medium bowl place your pitted dates and pour hot water over the top. Let them soften for about 20-30 minutes
Remove the dates from the water and place them in a blender (It is a small batch so I used my single serve blender) add 6 Tablespoons of water left over from soaking the dates
Blend until smooth
Add the vanilla and blend until fully combined
Store in a sealed container in the refrigerator for 7-10 days.
92 calories per serving (2 Tablespoons)