Apple season is upon us, and it sure seems like they had a good growing season. All of the new crop apples I have tried have been crisp and delicious. For this week’s recipe demo, I wanted to be sure to include them for that reason. I check Ali Segersten’s blog (of Whole Life Nutrition cookbook fame, written with her sweetie Tom Malterre, which you can find at the Co-op) www.NourishingMeals.com from time to time, and came across her post for a raw “caramel” dip recipe and it sounded so good (and easy!!) that I had to try it.
I was not disappointed. The recipe calls for fresh Medjool dates, raw cashews, and a little bit of maple syrup, vanilla and sea salt. You soak the dates and cashews (separately) for 2-3 hours and then throw everything into a blender or Vita-Mix and presto – a delicious vegan, gluten-free dip that smells like cookies and tastes like caramel!
I sampled the dip with locally grown Bellewood Acres Jonagold apples – they are slightly tart and very crisp – a perfect complement to a locally created recipe! FYI – they give farm tours at Bellewood September 1st – December 31st between 10am-6pm. I spoke with a customer who just went out there with her kids and she said that they had a lot of fun, and so did she!
RAW CARAMEL DIP
- 1 c raw cashews *
- 1 c medjool dates, pitted (about 8-10 dates)
- 1/4 c maple syrup
- 2 t vanilla
- Pinch of sea salt
- Date soaking water as needed
* cashews are technically not raw because they are heated to remove the shell.
- Place the cashews into a small bowl and cover with water. Let soak at room temperature for 2 to 3 hours.
- Place the pitted dates into a separate small bowl and cover with water. Let soak for 2 to 3 hours.
- Drain and rinse the cashews, then place them into a blender or a Vita-Mix, along with the drained dates (save the date soaking water).
- Add the maple syrup, vanilla, and salt.
- Add about 6—8 T of the date water and blend all ingredients until ultra smooth, scraping down the sides if needed.
- Scoop into small bowls and serve with sliced, fresh apples.
Raw Caramel Dip PDF
Tom Malterre and Ali Segersten wrote the Whole Life Nutrition cookbook. Tom is the Co-op’s nutritionist — you can find him twice a month at the Co-op. Check the most recent Co-op newsletter for dates/times. He will be here to answer your questions about healthy eating, nutrition, and diets. We are lucky to have them so accessible – a customer told me today that she learned about Tom and Ali while she was living in Arizona and followed her blog, and was so excited when she moved here and found out they were local!
Alissa Segersten received her Bachelor’s of Science from Bastyr University in Kenmore, Washington. She is the previous owner of a Personal Chef business in Seattle, Washington that successfully addressed the health and lifestyle needs of many families with her delicious, healthy cooking. She is currently a cooking instructor and author of the food blog http://www.nourishingmeals.com, empowering people with cooking skills and knowledge of whole foods so that they may reconnect with the pleasure in eating delicious, nourishing food.
Tom Malterre received both his Bachelor’s and Master’s of Science in Nutrition from Bastyr University and is licensed by the state of Washington as a Certified Nutritionist. Tom travels throughout the United States and Canada lecturing at conferences on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet .