2 cups Medjool dates, pitted
1/4 cup raw nut or seed butter (almonds, cashew or sunflower seed)
4 teaspoons fresh lemon juice
1 tablespoon vanilla extract
1/2 teaspoon sea salt
- Soak the dates in water for 4 hours or more.
- Drain dates, reserving the water, and place them, along with the remaining ingredients, into a food processor. Blend on high until smooth; adding 1 tablespoon of the soaking water at a time until the desired consistency is reached. The dip can also be processed in a blender with frequent stops to scrape down the sides.
Serve with fresh local fruits and veggies, especially apples and celery. It is also amazing on toast with bananas.
This dip will keep for a week stored in an airtight glass container in the fridge.