Ingredients
Scale
For the caramel
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 1/4 tsp salt
For the dip
- 3/4 cup coconut yogurt
- 1/2 cup creamy almond or cashew butter (sub tigernut butter for AIP/nut-free)
- 1/4 cup coconut cream
- 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 2 tsp cinnamon
Instructions
- To make the caramel, combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed.
- To make the dip, combine the coconut yogurt, nut butter, coconut cream, maple syrup and vanilla extract. Stir well to combine.
- Top with caramel and lightly stir to incorporate. Top with cinnamon.
- Serve fresh with sliced apples.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 20
- Category: Dessert
Nutrition
- Serving Size: 1
- Calories: 213
- Fat: 11.2
- Carbohydrates: 14.5
- Fiber: 2.1
- Protein: 3.6