Does your fruit dip need an upgrade? Try this 5 ingredient delicious and EASY vegan fruit dip that is also sugar-free, gluten-free, soy-free, and needs only a bowl and fork to whisk together perfection! This dip also works great as a frosting on cakes, cookies, or bread and the kids DEVOURED their fruits and veggies easily!
What 5 ingredients for the fruit dip?
Since my daughter has a peanut allergy, I used tahini (sesame seeds) as my base. *(Please consult your physician before eating tahini as some peanut allergies include sesame seeds). Second, I added coconut milk (the full-fat canned kind for example as shown here). Third, I drizzled in some pure maple syrup, followed by vanilla extract, and salt to taste.
Can I make any substitutions for this fruit dip?
In place of the tahini, you could use any seed butter of your choice. Another great idea would be to use a baked sweet potato and blend it! Get creative! Instead of maple syrup, you could use agave nectar! It is much lower on the glycemic index (Agave is 17 whereas Maple Syrup is 54 on a scale of 100 being the highest).
Can I use any plant-based milk?
I would not recommend it. Full fat coconut milk helps to make the dip super creamy and indulgent!
Conclusion
Once you try this, you’ll be adding it to all your favorite baked goods as a spread! (Try it on my Best EVER blueberry banana nut bread)! You could even put it on cookies, or cake, or just eat it plain as I did once my kids were in bed (Shh!). As always, I love to hear from you so please leave a comment with how you made this recipe your own! I’ll see you in the kitchen 🙂
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Vegan Fruit Dip-5 Ingredients Delicious and Easy
Equipment
- 1 Mixing bowl
- 1 Fork
Ingredients
- 3 tbsp full fat coconut milk
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 3 tbsp tahini sauce or seed butter of choice
- pinch of salt
Instructions
- Combine all ingredients to a bowl and stir with a fork. Serve at room temperature or can be made ahead and chilled for later. Bring to room temperature before serving for best results.