Desserts
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The World’s Easiest Eat-to-Live-Approved Dessert!

Say hello to your dessert dreamboat with this naturally-sweetened, no-bake Chocolate Almond Dip recipe.

Did I forget to mention you can make this in your blender?

Yeah, it ticks off every single mark:

  • sweetened with dates
  • 5 ingredients
  • no baking required
  • creamy, decadent & delicious

And that’s why when I’m hankering for something a little bit more “special” than my typical fresh fruit dessert, I make a batch of this goodness…

With the creamy consistency of a fluffy chocolate frosting (yes you could totally slather this over a batch of black bean brownies) and only 5 simple ingredients, this is going to become a staple in your fridge!

So, let’s dig in…

Chocolate almond dip How Not to Die Dr Greger Cookbook recipes daily dozen vegan whole food plant based desserts no bake blender no sugar naturally sweetened what the healthEat it With All the Things!

Let’s start with the good news: this dip plays nicely with others!

  • all berries
  • apples
  • bananas
  • mandarin orange segments
  • pineapple
  • spread on Ezekiel or Manna bread

Literally every fresh fruit we’ve dunked into this dip has tasted delicious (we’ve done extensive family testing), you literally cannot go wrong–this dip knows no bounds!

But, you do have to eat this dip responsibly…

When you’re following Dr. Fuhrman’s Aggressive Weight-Loss Plan you need to make sure that you’re falling under 1 ounce of raw nuts and seeds daily and less than 2 tbsp. dried fruit daily.

So, as much as you may like to (and oh, have I been there), you can’t just pile on a plate of berries and dunk to your heart’s content.

But how does a generous 1/4 cup serving sound to you?

Much better than the typical 2 tbsp. of raw almond butter, amiright?!

Making your suggested serving size 1/4 cup of this Chocolate Dip meets your dried fruit quota for the day (with the dates) but still leaves you with .25 ounces of raw nuts or seeds (I would suggest going with this as your salad dressing for the day).

Dr Joel Fuhrman Almond Chocolate dip recipe from Eat to Live book naturally sweeteend no bake dessert recipe nutritarian lifestyle diet program 6 week planBlender Cooking is the Best

You might have noticed, I make everything I possibly can in the blender (like this, this, this, and this, to name a few)!

I do have a food processor (that’s still in it’s original packaging) but I prefer the ease-of-use of my Vitamix any day of the week!  That being said, you are more than able to make this in your food processor if it suits you better.

This recipe is ever-so-slightly adapted from Dr. Fuhrman’s recipe in Eat to Live (you can find it on p.283).  And by “ever-so-slightly” I mean I added a bit more milk and substituted the vanilla extract with vanilla powder.

A note a bout vanilla powder:

I was introduced to this ingredient at Dr. Fuhrman’s Culinary Getaway last May.  The chefs were using it to make homemade almond-hemp milk and in their desserts.

You can find it in the spice section at your supermarket (if you’re lucky) or you can order on Amazon here.  I really prefer the flavor to vanilla extract (especially when the extract has that alcohol aftertaste).

If you don’t have any vanilla powder on hand it’s not a problem, I’ve made this dip both ways and it’s just as tasty!

Dr Greger How Not to Die Cookbook recipes date-sweetened no bake blender dessert whole food plant based What the Health Vegan dessert parfaitLet’s Glam-Up This Dip

I made these super-cute parfait cups using this Chocolate Almond Dip recipe and they were a super-big hit with the fam!

Simply layer fresh pomegranate arils on the bottom of a clear cup or dish (you want to see those pretty layers), top with 3 tablespoons of the Chocolate Almond Dip, then top the dip with fresh raspberries and diced fresh strawberries.

Add another tablespoon-sized-dollop of dip on top of the berries, and if you’re feeling extra-fancy trow a mint leaf or two on top!

Or you can mix the berries and pomegranate arils like I did at the end of the recipe video (see recipe card below).

5 from 3 votes
Print

Chocolate Almond Dip

A creamy and decadent dessert dip you can make in your blender that's naturally sweetened with dates!

Servings 8 1/4 cup servings

Ingredients

  • 1 1/2 cup raw almonds
  • 1 1/4 cup unsweetened almond milk
  • 2/3 cup dates, pitted (about 6 Medjool dates)
  • 1 tbsp cocoa powder (only one ingredient)
  • 1 tsp vanilla powder (or sub vanilla extract)

Instructions

  1. Add all ingredients to your high-speed blender and blend until smooth and creamy. 

Recipe Video

Recipe Notes

Makes 2 cups.

Keeps in the refrigerator for up to 10 days (in glass storage container). 


I can’t wait to hear what you think of this Chocolate Almond Dip recipe!   Please leave a rating and comment below!

Let’s live better together!
xo, Kristen
Kristen Hong of Hello Nutritarian

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Discussion

  • Sarah M. says:

    OMG I’m so glad this recipe just came into my life. Is it still nutritarian if I eat the entire jar in one sitting? :):)

    • Kristen | Hello Nutritarian says:

      Hi Sarah!

      YAY!! So happy you like this recipe too–it’s really one of my favorites! It’s so, so good with apples and strawberries and you can warm it up a smidgen in the microwave–nice for the winter months!

      Lol, I’ve asked myself the same thing 😉

      xo, Kristen

  • Kaz says:

    OMG Kristen- this is to die for- thanx sooo much! Even had it on my oatmeal with cherries- yummo! I do confess, I did add some chocolate stevia though (only 5 drops), as I’m still a “newbie” to Nutritarian-ism & needed a little more sweet/choccy flavour (promise I won’t do it next time, as my tastebuds won’t be so sweet/salt addicted by then) xo

    • Kristen | Hello Nutritarian says:

      Hi Kaz,

      YAY!! So happy to hear you like this chocolate dip and that you’re trending nutritarian!!

      I cna’t thank you enough for taking the time to leave a comment as well!

      xo, Kristen

  • Kate says:

    Instead of grinding almonds, I’d like to use raw unsweetened almond butter. Do you know how much almond butter I should use to make this recipe?

    • Cassandra says:

      I would use half the amount of almonds so, 3/4 cup almond butter. 🙂

  • Christine Ardita says:

    I can’t wait to try this. It looks beautiful!

  • Crystal says:

    Have you considered topping this parfait with a dollop of whipped aquafaba? It would be very pretty, and whipped “cream-esc. Salute!

  • Lisa says:

    Ahhhhhh this is so good!!!!! Thank you!!!!

    • Kristen Hong says:

      YAY!!! I love hearing that it’s become a fast-favorite!

      Thanks so much for taking the time to leave a review and comment on the recipe, Lisa!

      xo, Kristen

    • Kristen Hong says:

      Hi Lisa,

      YAY!! So happy to hear you enjoyed this chocolate dip and thank you for taking the time to leave a rating!

      xo, Kristen

  • Jane says:

    I am already a subscriber but notice an offer for a free 7 Day Salad Cleanse that I would like to have to do for 7 days but since I am already subscribed it won’t allow me to “subscribe” to receive it. Thank you for your kind assistance.

    • Kristen Hong says:

      Hi Jane,

      Thanks so much for subscribing! Have you received any of my recent emails? One went out on April 28th, 2019, and at the bottom of each email there is a box to re-download The 7 Day Salad Cleanse!

      xo, Kristen

  • Jackie R. says:

    Really good! I LOVE date-sweetened desserts! I used cacao powder, which is a bit more bitter than cocoa, but I probably ended up using more dates, too. I really cram them in the measuring cups. I accidentally used roasted unsalted almonds (they were unlabeled in my pantry) and while the end result is not smooth and creamy, it’s still pretty darned good! This is definitely going in the regular recipe rotation!