This paleo caramel apple dip made with fresh apple cider and Medjool dates pairs perfectly with crisp, freshly sliced apples for a seasonal fall treat.
It’s that bittersweet time of year when we finally say goodbye to the last remains of summer and head squarely into fall wearing our coziest of sweaters, pumpkin lattes firmly in hand.
But aside from the cooler weather and all the expected pumpkin mania the change of season also brings two of my fall favorites: apples and apple cider.
Slices of crisp apples dipped in a rich caramel sauce is a quintessential treat this time of year whether you’re looking for something to serve as an after school treat for the kids (and yourself) or a crowd-pleasing party platter for a fall-themed or upcoming Halloween party.
This paleo caramel apple dip however has a bit of a twist; it’s made with freshly pressed apple cider and sticky, soft Medjool dates for a 5-minute sauce that’s naturally sweet, not to mention dairy-free and vegan.
Making caramel out of Medjool dates is not a new trick; the caramel-like flavor of the dates makes it a natural for the job. What is new is the addition of a hint of apple flavor, for a caramel dip that tastes like that first bite of a caramel apple; sweet and tart and oh so good!
To make the sauce, I combine fresh apple cider and a hint of apple cider vinegar along with the dates, coconut oil and a pinch of salt right in the blender to create a rich and luscious caramel in less than 5 minutes. (Now when I say cider, I mean the freshly-pressed, unfiltered kind you get from an apple orchard or in the fresh section of the market not hard or sparkling cider. You might also see it called unfiltered apple juice; the important thing is that it’s fresh and unfiltered.)
The result is a thick golden sauce that you’ll want to put on everything this season. And don’t let the name fool you; this sauce isn’t just for dipping apples (as delicious as that may be), it’s also great on toast or waffles, swirled into yogurt or ice cream (dairy-free or otherwise) and just about anywhere else caramel would make a welcome addition.
Here’s to apple season!
Serves 2-4
Sylvie Shirazi
This paleo caramel apple dip made with fresh apple cider and Medjool dates pairs perfectly with crisp, freshly sliced apples for a seasonal fall treat.
5 minPrep Time
5 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- ½ cup/120ml fresh pressed apple cider (or unfiltered apple juice)
- 5 large, very soft Medjool dates, pitted
- 1 teaspoon/5ml apple cider vinegar
- Pinch of fine sea salt
- 1 Tablespoon/12g coconut sugar
- 2 Tablespoons/30ml coconut oil, melted
- 2 medium-sized apple, thinly sliced for serving
Instructions
- Heat the apple cider in a small saucepan to a simmer then turn off heat.
- Place the remaining caramel ingredients in a blender jar and pour hot apple cider over the top. Blend on high until silky and smooth.
- Transfer to serving dish, let cool to room temperature and serve with sliced apples.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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