5 Minute Vegan Chocolate Dip with Almond Butter
This rich vegan chocolate dip, made with creamy almond butter, whisks up in just 5 minutes flat so you’ll be snacking in no time! It’s perfect for dipping fruit, cookies or just eating by the spoonful.
Ingredients
- ¼ cup almond butter well-stirred! Sub sunflower butter for nut free
- 3 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 2 tablespoons coconut cream or coconut milk
- 1 ½ teaspoons vanilla
- ¼ teaspoon cinnamon
- pinch salt
Instructions
- In a bowl, whisk together the almond butter, coconut cream, maple syrup, vanilla, cinnamon and salt until smooth. Add the cocoa powder and whisk again.
- Serve with your favourite sliced fruit, cookies or pretzels. You can even smother a piece of toast or a cupcake with this dip as it is thick enough!
Notes
This recipe makes about 2/3 of a cup, so each serving is about 2 tablespoons...for my low FODMAP folks!
Note: The temperature of the almond butter and the coconut cream will affect thickness as well as how well stirred the almond butter is. If both are cold, you can warm the dip in the microwave for a few seconds to thin it out. Still too thick? Add coconut cream, 1 tablespoon at a time, until your desired thickness.