Raw Caramel Dip – Yum!

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!

photo honeycrisp apples raw caramel dip

Raw Caramel Dip © 2010 Sassy Sampler

RAW CARAMEL DIP

http://www.nourishingmeals.com

INGREDIENTS

  • 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.

INSTRUCTIONS

  1. Place the cashews into a small bowl and cover with water.  Let soak at room temperature for 2 to 3 hours.
  2. Place the pitted dates into a separate small bowl and cover with water.  Let soak for 2 to 3 hours.
  3. 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).
  4. Add the maple syrup, vanilla, and salt.
  5. Add about 6—8 T of the date water and blend all ingredients until ultra smooth, scraping down the sides if needed.
  6. 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 .

“Buckeyes” (Chocolate Peanut Butter Balls)

For this week’s demo, I wanted to make something sweet. If you notice the ratio of desserts to entrees that I tend to sample, you’ll see that I do have a bit of a sweet tooth, although I try to keep a balance of recipes. I haven’t demoed a sweet treat since late August, so I felt it was time!

Buckeye tree nut

Buckeye tree nut

I trolled the web and found numerous recipes for Buckeyes that sounded promising – who doesn’t like peanut butter and chocolate? Well, actually one mother daughter duo professed to me yesterday that they didn’t, but everyone else I talked to sure did! If you are not familiar with Buckeye trees (as probably many in WA state are not), here are a few facts: Buckeyes are nuts from trees of the same name, which are very closely related to Horse Chestnuts. They grow all over the world but in North America, they grow mostly in the southern half of the continent (you’ll find them in CA, TX and of course in OH, which is called the Buckeye state). Buckeyes and Horse Chestnuts were historically used to aid circulation in both humans and horses (hence the name).

Homemade buckeye treats are very easy to make, and taste like a really, really good peanut butter cup. I used Santa Cruz organic dark roasted peanut butter in my batch, as well as organic dark chocolate chips for the coating. Some organic powdered sugar, butter and vanilla rounded out the ingredients. This is a recipe that does not shy away from sugar, and believe it or not, I used less sugar than the original recipe called for (by about 2 cups!).

A customer and I chatted about substitutions for the recipe, and you can of course use margarine in place of the butter if you want a vegan version, but she was going to try using coconut oil instead and I thought that might work out pretty well. She was also going to replace the powdered sugar with Rapadura sugar (both powdered and the crystals) but I wouldn’t recommend that unless you know what Rapadura tastes like – it does have a stronger flavor than regular white sugars, but I think in this recipe it could work.

This is a great recipe to make with kids, as there is no oven involved – as long as there is supervision melting the chocolate (although that can be done in the microwave in a pinch, but I think it tastes better done on the stove). You can also easily halve this recipe and still have a decent amount of treats. Enjoy!

photo of buckeye peanut butter balls

Buckeyes © 2010 Sassy Sampler

Buckeyes

INGREDIENTS

  • 16 oz jar of peanut butter
  • 1 c butter or margarine, melted and cooled slightly
  • 1/2 t vanilla extract
  • 1# powdered sugar
  • 4 c semi-sweet chocolate chips

INSTRUCTIONS

  1. In a large bowl, mix together peanut butter, butter, vanilla and powdered sugar.
  2. Roll into 1” balls and place on a parchment paper lined cookie sheet.
  3. Press a toothpick into the top of each ball (to be used later as the handle for dipping them).  Chill in freezer until firm, about 30 minutes.
  4. Melt chocolate chips in double boiler or in a bowl set over a pan of barely simmering water.  Stir frequently until smooth.
  5. Dip frozen peanut butter balls in chocolate holding onto the toothpick.  Leave a small portion of peanut butter showing at the top to make them look like Buckeye nuts.
  6. Place Buckeyes back on the cookie sheet and refrigerate until served.  Remove toothpicks before serving.
  7. Buckeyes (Peanut Butter Balls) PDF

    adapted from www.allrecipes.com