I'm not exaggerating when I say that this Warm Vegan Sugar Cookie Caramel Dip may just be the best thing I've ever eaten in my LIFE. Think of this as your childhood caramel dip, but kicked up a notch with a sugar cookie-like twist. Plus, this recipe is super healthy - it's gluten-free, vegan-friendly, and refined sugar-free, making it the perfect healthy snack for anytime of day! I love to eat this dip with fresh apple slices, but there's truly no wrong way to eat this delicious treat.
Ingredients
- ¾ Cup Cashew Butter can also substitute almond butter, if preferred
- ¼ Cup Maple Syrup
- 1 Teaspoon Almond Extract
- ¾ Teaspoon Vanilla Extract
- 1 Pinch Sea Salt Plus a little more for finishing, if desired!
Instructions
- Start by heating a small saucepan on the stove over low-medium heat.
- Next, add in all of your ingredients to the sauce pan: the cashew butter, maple syrup, almond extract, vanilla extract, and sea salt.
- Whisk the ingredients together until they fully combine and cook down. Depending on your stovetop, this should take approximately 3-4 minutes.
- Once done, remove the pan from the heat and pour your dip into a mason jar.
- Store in the fridge for up to one week. Enjoy!
Calories: 273kcal | Carbohydrates: 22g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 15mg | Potassium: 248mg | Fiber: 1g | Sugar: 10g | Calcium: 34mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
