This Caramel Dipping Sauce is so amazing. It is almost too good!
Here is a picture of my fondue & fruit:
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.
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
Chopped apricots, peaches, apples, and pears, plus clementine orange sections and whole strawberries.
Finely chopped nuts (for example, pecans, almonds, and/or hazelnuts), ground cocoa nibs, cinnamon, and black sesame seeds.
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