Luxurious Almond Butter Dip

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

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This dip is a magical blend of almond butter with almond milk and a touch of sweetener, coconut cream, cinnamon, and vanilla. Its texture is perfect for dipping or drizzling! It's also great spread on bread with Strawberry-Raspberry Chia Seed Jam or swirled into oatmeal. Be sure to chill a can of full-fat coconut milk for 24 hours prior to making this recipe.

Yield
1 3/4 cups
Prep Time
10 Minutes
Cook time
0 Minutes
Chill time
24 hours (for can of coconut), plus 2 hours
Total Time
10 Minutes

Ingredients:

  • 1 small (160 mL) can full-fat coconut milk (you'll need 1/3 cup coconut cream)*
  • 3/4 cup (190 mL) natural almond butter (raw or roasted)
  • 1/2 cup (125 mL) unsweetened almond milk
  • 1/4 cup (60 mL) pure maple syrup, or to taste
  • 1/4 teaspoon cinnamon, or to taste
  • 1/4 teaspoon pure vanilla bean powder or 1 seeded vanilla bean
  • Dash or two of fine sea salt, to taste

Directions:

  1. Chill the can of coconut milk for 24 hours in the fridge so the cream has time to solidify.
  2. In a blender, add the almond butter, milk, maple syrup, cinnamon, vanilla, and salt. Blend until smooth.
  3. Open the chilled can of coconut milk and scoop off the solid white cream. You should have about 1/3 cup. Add this into the blender and blend until smooth. (Discard the leftover coconut water or save for another use.)
  4. Spoon the dip into a bowl and cover. Chill in the fridge for a minimum of 2 hours (it’ll thicken slightly during this time).
  5. Stir the dip and serve with sliced apples or other fruit for dipping, or use as a spread on toast with Strawberry-Raspberry Chia Seed Jam (so good!).
  6. Store leftovers in an airtight container in the fridge for 1 week.
  • * If you don't have a small can of full-fat coconut milk, feel free to chill a standard-sized can (14-ounce/398 mL). ortion our 1/3 cup of the solid cream, and save the rest for another use.

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