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  • Ready In:
  • Makes 2 cups | Serves 6-8

You can whip up this luscious, creamy chocolate dip recipe in less than 10 minutes! It’s especially delicious with apples, strawberries, cantaloupe, pears, and bananas.

Ingredients

  • 1 3/4 cup dates, pitted
  • 2/3 cup raw cashews
  • 2 tablespoons cacao powder
  • 1 teaspoon carob powder
  • 1 tablespoon flaxseed powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 3-4 cups fruit

Instructions

  1. Soak the dates in 1/4 cup water for 5 minutes.
  2. In a blender, combine the cashews and 1 1/4 cup water to create cashew cream.
  3. Add the drained dates, cacao powder, carob powder, flaxseed powder, vanilla, and salt to the blender and blend into a smooth paste.
  4. Serve on a platter with fresh fruit.

Comments (1)

(5 from 1 votes)
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AJ3 weeks ago
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I LOVE this recipe. I had to change it a bit because of cashew allergies. I was inspired by a healthy nutella recipe, so I added roasted hazelnuts instead of cashews. Sooooo good! I also soaked the dates in 2 cups of hot water, then saved the water to blend with the nuts, and add extra if it got too thick. I also omitted the flax because I didn’t see the point of it and wanted to reduce the fat.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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