This Caramel Dipping Sauce is so amazing. It is almost too good!

Here is a picture of my fondue & fruit:
[img:center]http://instagram.com/p/OCVwX1D91H/[/img]

I ended up making a slightly different version of this recipe from memory this morning. I forgot the tahini and added medjool dates along with real vanilla beans, and I used meadowfoam honey. Meadowfoam honey (made from bees that pollinate meadowfoam flowers) has a marshmallow taste to it, which was super good with this recipe!!

I know many are not eating fruit or honey out there, but I hope those that do eat fruit & honey have a chance to try this recipe. It is better than any caramel sauce I have ever had in my life. It would made a great pie if it were tossed with fruits such as peaches, and then layed onto a crust of shredded coconut, almonds & dates. Mmmm. Mmmm. Good.

I believe this qualifies as an NSD recipe, if you omit the tahini. But if you add the tahini you will also be adding a great source of calcium.

Ingredients:

Caramel Sauce:
1 cup raw honey
½ cup raw coconut butter
½ cup coconut milk
¼ tsp salt
1 tablespoon vanilla extract
½ cup tahini
pinch Himalayan sea salt

Optional (to make this into a chocolate caramel sauce):
1 tsp cocoa powder

Dipping Foods:
Chopped apricots, peaches, apples, and pears, plus clementine orange sections and whole strawberries.

Toppings:
Finely chopped nuts (for example, pecans, almonds, and/or hazelnuts), ground cocoa nibs, cinnamon, and black sesame seeds.

Directions:

1.Make caramel sauce by placing all ingredients into a blender and blend until smooth. Transfer to a fondue pot or medium bowl.
2.Serve fruit on a sectioned platter and arrange each topping in a separate bowl.
3.Arrange fruit and toppings around the fondue pot or bowl containing the dipping sauce.
4.Using a wooden or metal spear, pierce fruit and dip into the caramel sauce and then into the topping of your choice.

link to original recipe: http://www.juliedaniluk.com/recipes/fruit-fundue-with-coconut-carmel-sauce.html

That sounds great especially as it will appeal to the kids!

I finally had a chance to make made your sorbet tonight. I used frozen raspberries and blue berries and topped it with cacao nibs. Went down a treat didn't let on there was avocado in it as we had just had avocado fries too.

That is awesome to hear! I had at least 30 people try that sorbet, and not one person could guess the secret creamy ingredient was avocado! Most people guessed it was yogurt even after I told them it was dairy free! ha!

Here is another one kids will totally love! Raw "Magic Shell" over sorbet or some sort of ice cream.

Magic Shell Recipe:
1/2 cup coconut oil
1/4 cup cacao or cocoa powder
3-4 tbsp honey
pinch sea salt

Melt coconut oil in the dehydrator or stove top. Wisk in cocoa, honey & sea salt. Pour over ice cream. It will harden just like "magic shell" and no one will believe you made it from scratch! It is so so so delicious!

Here is a picture of my magic shell over homemade raw walnut ice cream ontop of fresh peaches on a hazelnut/almond/date/coconut tart crust. Best dessert I have ever had. The magic shell chocolate coating was amazing, but also the parts that ran down into the crust and stayed warm like hot fudge were out of this world. http://instagram.com/p/N94F-yj98E/

I have having a big "blueberry festival" at out little farm this weekend, with all sorts of raw desserts from "Betty Rawker" for everyone to try, sort of like an open house for my new business, wish you could join us Ally!!!!

xoxo,
Andrea