5-Minute Vegan Caramel Dip

I most definitely do not follow a vegan diet (but if that’s what works for you, more power to ya!). I do, however, absolutely LOVE recipes that are quick, easy, healthy, and use a simple list of simple ingredients. Cue this dip! It works for both kinds of people :)

When I asked my mom to try it, she said, and I quote, “You could literally jar this.” I promise you… it really is THAT good!

What you’ll need:

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

• 2 small pitted dates

• 3 TB raw cashews

• 2 TB almond butter

• cinnamon, vanilla extract, and sea salt, to taste

Blend everything together in a high speed blender and DEVOUR! You can cover and store this in the fridge for up to a week as well, just be aware that it firms up pretty good so you may want to let it sit out for a few minutes when you go back to eat it.

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serve it up with…

• apples

• bananas

• pears

• grapes

• pretzels

• drizzle on popcorn

• cinnamon sugar pita chips

• ice cream

• nuts

• drizzle on pancakes or waffles

• cheesecake

• brownies

• yogurt

• pictured here is a pumpkin KBosh Foods pizza crust baked into ‘crackers’

And the list goes on!

Comment if you have any other dipping ideas :)

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Avocado Tahini Cream

Like most of my “recipes”, this totally came together on a whim to use up an avocado that was going to go bad. I love it when I accidentally create a masterpiece!

What you’ll need:

• 1 large ripe avocado

• 2 TB tahini

• 1 TB olive oil

• 2 tsp. lemon juice

• 3 TB almond milk

• 1/2-1 tsp. garlic powder

• 1/2 tsp. salt

• dash of black pepper

• optional: 1 tsp. of any herb seasoning mix you might have

Blend everything in a high speed blender, and that’s it! You can adjust seasonings to taste and adjust liquid based on what you want to use it for— keep it creamy to put on toast or tacos, use it like a cream sauce for pasta, or add more nut milk or oil for more of a “dressing”. So many possibilities!

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