This is a fantastic dip/dunker for slightly sweet cookies ( like my walnut, peanut and coconut nuggets I made today)
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| 3nut nuggets |
and nibbly things, I created for a client who has to avoid too much processed sugar and is having a party this weekend.
It is a take off from some ideas for Raw fudge, but I prefer to use roasted nut butter so this is almost raw instead.
Also if you freeze very ripe bananas in their skins...they result when thawed are very very intensely flavored fruit that is almost "cooked" in the freezer.
Always try and soak any dried fruit in boiling water for 1 hour before use or boiled water/black tea overnight for good flavors, and better moister products, this also kills off any bacteria on the fruit from packaging.
For this I used:
4 very ripe frozen bananas, defrosted then peeled
juice of half a lemon
2 cups pitted dates..soaked in boiling water, just covering, and half the water drained before using.
2tbsp roasted peanut butter
Blend very well in a food processor and chill before using, but DO serve at room temp. so it stays gooey and smooth.
This is also great with raw apple wedges, and cut fresh fruit. This is great on Strawberries instead of whipped cream, also serve on ice cream as a vegan "fudge" sauce.
Variations: I used peanut butter with sea salt, you may add a pinch of sea salt if you like..this adds extra sweetness and richness.
Also use any nut butter or choice, roasted or raw.
The bananas HAVE to be VERY ripe, and juicy.
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