Allergen Free Caramel Apple Dipping Board
Date caramel recipe:
Makes: ~1 cup
Prep time: 5 minutes
Total time: 10 minutes
Ingredients
1 cup soft Medjool dates (about 10 large), pitted ¼ cup warm water or dairy-free milk (like oat or rice milk) 1 ½ tsp vanilla extract ¼ tsp fine sea salt Optional for richer flavor: 1 tsp molasses or maple syrup 1 tbsp olive oil, avocado oil, or ghee (if tolerated)
Directions
Soften the dates: If dates are firm, soak them in hot water for 5 minutes, then drain.
Blend: In a high-speed blender or food processor, combine the dates, warm water (start with ¼ cup), vanilla, and salt.
Adjust texture: Blend until completely smooth, stopping to scrape down the sides. For a thinner caramel, add 1 tablespoon more liquid at a time.
Optional richness: Blend in the molasses or oil/ghee if desired for a silkier, glossy finish.
Store: Transfer to an airtight jar.
Refrigerate up to 2 weeks or freeze up to 3 months.
For the other dips I use Oat Haus Granola butter in chocolate, original and cookie dough. You can also use sunflower butter if there are no seed allergies
Toppings:
- Gluten Free Pretzels, Top 9 Free
- Freeze dried raspberries, strawberries and apples
- Dye free sprinkles, I think Kate’s Sweets and Supernatural are both still Top 9 Free but double check because things change frequently
- Rice krispies from The Real Cereal Company
- Gluten Free Graham Crackers
- Safe + Fair Granola
- Soy free Marshmallows * warning most of these have pea protein
- Enjoy life chocolate chips
- Fruit Jellies from Bear brand
- Popcorn
Other options:
- Shredded coconut
- Sunflower seeds
- Pumpkin seeds
- Flaky Sea Salt
- Raisins
- Dried cranberries
- Allergen safe crumbled cookies
For 6 kids I made 1 C each of the dips and 1/2 each of the toppings. We had to refill the chocolate chips so I would keep those handy for a refill
I chopped 10 small apples
