Cinnamon Caramel Brownie Fruit Dip

5 from 2 reviews



For the dip

  • 1/2 cup Coconut Cream Concentrate or homemade coconut butter
  • 2 tablespoons nut butter (I used sunbutter which is from sunflower seeds but almond butter would work even better)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt

For the caramel

  • 1214 medjool dates, pitted and soaked in water for an hour
  • 56 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt
  • your choice of fruit diced up: I used bananas, apples, and even some cherries! chocolate cherries…omg.


  1. Place dates in a bowl of water to soak and soften. Just enough water so it covers the dates.
  2. Once your dates have soaked for about an hour, remove them from the water, and add them to a food processor and pulse until dates have broken down (less than a minute).
  3. Then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Then add your water as well.
  4. Now add your vanilla extract, cinnamon, and pinch of salt and mix together.
  5. Place in fridge to cool.
  6. Now make your chocolate dip. Mix all dip ingredients in a bowl. That’s really it. If you need to, heat up your coconut butter to make mixing easier.
  7. Top your chocolate dip off with your caramel. The caramel is a lot like me, bottom heavy, so it may sink. BUT IT’S OK. It will still taste delicious.
  8. Now take your fruit, dip it in the chocolate caramel dip and be merry. Fruit tastes like heaven.


I don’t know how many people it serves. How hungry are you people!?

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