The inspiration for this recipe was (horror of horrors!) a snickers bar dip that a friend and colleague was lamenting over. Of course, you’re never going to get a nutritionist to sanction of snickers bar free-for-all, and for good reason! But it’s nice to have a WOW recipe in your back pocket that you can whip out and whip up for a special occasion. And so, the maple-pecan dip came to be…
My favorite way to serve this treat is warm with apple and pear slices to dip. Enjoy!
Maple-Pecan Dip
Ingredients
- 1 Cup Cashews
- 5 Brazil nuts
- 1/4 Cup Pecans
- 1 Cup Water
- 1 Vanilla pod Or alternatively use 1/2 tsp alcohol-free vanilla flavor
- 1/8 Tsp salt
- 1 Tbsp Maple syrup Plus more for drizzling
Instructions
- In a small, lidded saucepan, bring the water to a gentle boil with the cashews, Brazil nuts and pecans. Simmer for 10 minutes, until the nuts have softened.
- Transfer the nuts and liquid to a food processor and add the remaining ingredients. To use the vanilla pod, split it in two lengthwise then scrape each side with the back of a knife to remove the seeds (use the seeds and discard the pod).
- Process until completely smooth and creamy. This may take 5 minutes or so, depending on your food processor. You will need to scrape down the sides intermittently to ensure everything gets incorporated.
- Serve immediately, drizzled with a touch more maple syrup.