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…
Eat it With All the Things!
Let’s start with the good news: this dip plays nicely with others!
- all berries
- mandarin orange segments
- 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).
Blender Cooking is the Best
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!
Let’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).
Chocolate Almond Dip
A creamy and decadent dessert dip you can make in your blender that's naturally sweetened with dates!
- 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)
Add all ingredients to your high-speed blender and blend until smooth and creamy.
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!