Vegan Coconut Butter & Vanilla Bean Fruit Dip (+ sugar-free option!)
Fresh, vibrant fruits plunged into a sweet, creamy dip sounds pretty healthy, right? Until you see what’s in that dip…
Most of the time, too much sugar. Then, if you’re dairy-free, you’re left out of the fun altogether.
This vegan fruit dip can be made with healthy, unrefined sweeteners or none at all.
New Year, New You, Right?
After the holiday revelry, you just might be feeling like you need to wipe the slate clean and start over. That would include fresh, vibrant fruits and veggies of course. As delish as the fruit is all by itself, sometimes it’s just fun to change things up a bit and dip it!
This Paleo Coconut Butter and Vanilla Bean Fruit Dip is a twist on the frosting for our Grain-Free Chocolate Coconut Cupcakes. Combine Wildly Organic Coconut Butter, coconut cream, and just a few simple, Real Food ingredients for a delicious, healthy fruit dip. (Love coconut butter? Check out these 11 ways to use it!)
Vegan Coconut Butter and Vanilla Bean Fruit Dip
Coconut butter and coconut cream are naturally slightly sweet. You can omit any added sweeteners if you like, since the fruit itself is sweet.
If you’d like a sweeter dip, Wildly Organic Coconut Syrup is the best unrefined option. The caramel-y goodness of this sweetener is perfect for lightly sweetening treats.
Need a sugar-free option? Try Wildly Organic Coco Monkey instead! It’s a no-sugar option to help you stay on track this year.
One important thing you need to know is that the temperature of your kitchen is a factor when preparing this dip, so see the recipe notes.
This dip is perfect for snacking, school lunches, or even adding to a protein-rich breakfast. Need more healthy snacking ideas to help you reach your healthy living goals? Try our…
- 25 Healthy Lunchbox Treats To Make Every Kid Feel Special
- 2-Ingredient Berry Fruit Leather {without the corn syrup!}
- Roasted Garlic Beet Dip {for beet haters!}
- Raw Coconut Butter Berry Bites
- Dairy-Free Cashew Cheese
Do you make fruit dip or eat your fruit plain?
- 1/2 cup Wildly Organic Coconut Butter
- 1cup coconut creamscraped off the top of canned, full-fat coconut milk
- 1whole vanilla bean pod
- 2 teaspoons pure vanilla extract
- 2tablespoons Wildly Organic Coconut Syrupoptional, to taste
- 2 to 3teaspoons Wildly Organic Coco Monkeyfor a sugar-free version, to taste
- 2teaspoons organic orange zest
- pinch Wildly Organic Himalayan Pink Salt
- 1/4 to 1/2cup dairy-free milkmore or less for desired consistency
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In a mixing bowl, beat the coconut butter with a mixer to soften. Warming slightly will also help if your kitchen is very cold.
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Add the coconut cream and continue beating to combine well.
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Scrape the inside of the vanilla pod into the mixture and add vanilla extract, optional sweetener, orange zest, and salt and mix well.
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Add nut milk a little at a time until desired consistency is reached.
Coconut products don't cream as easily in a cool kitchen. If your dip looks "curdled", simply remove a small amount and gently heat until it's liquid. Then stir back into the creamed mixture.
It will thicken in the fridge a bit, too. Remove the dip and stir until it's back to the consistency you want. You can also add nut milk, a tablespoon at a time.
Allow this dip to sit overnight before serving is optional, but does give the flavors a chance to develop. It's still good right away, but even better with a rest in the fridge overnight.
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