The best dairy-free chocolate dip

This chocolate fruit dip is a crowd pleaser with a light and airy texture that’s as smooth as silk. Everyone will be shocked that it is like this non dairy!

I like to call this “munchie food”. You know, things that you take a little sample of and then secretly go back fifteen times over the next few hours. Then when it’s all gone, no one knows it was you who ate it all…muahhaha!

Normal people might call this finger food, but I personally like the term munchie. And that chocolate dip? It’s easily one of my favorite munchie dishes of all time.

• Raw Cashews- Mover over tofu and chickpeas, cashews for the creamiest, dreamiest non-dairy dip you’ve ever put in your mouth. The higher fat content (erm…healthy fat content) creates the most luxurious texture and the flavor profile of cashews is like a blank slate, perfect for pairing with chocolate. The only substitute I would consider here is blanched almonds as they have a similar creaminess when blended.
• cocoa powder All of the chocolate flavor comes from the cocoa powder, so it’s a must-have here. I recommend using unsweetened cocoa powder and then adding your own sweetener so you have more control over the sugar content. Cocoa powder is also an option (it’s essentially just unprocessed cocoa powder), but it tends to be more bitter, requiring more sweetener.
• Events- Just a few pitted dates help sweeten the dip while adding a dose of nutrients. You can omit them if you like, but you’ll likely need more maple syrup to offset the sugars they provide.
• Pure Maple Syrup Aside from the dates, this is our main sweetener in the recipe. Feel free to test the dip while it’s still in the blender so you can add more syrup if you want a sweeter flavor. Possible substitutes would be honey, date syrup or agave syrup. I haven’t experimented with stevia or other low-calorie sweeteners, so unfortunately I can’t offer advice on that.
• vanilla extract just a hint of vanilla completes the flavor profile. Be careful not to use too much if your vanilla is alcohol based.
• non-dairy Any type of milk will work here. If you’re using vanilla-flavored milk, you can simply omit the vanilla extract. Chocolate milk would also make for an extra decadent dip, although you might want to cut back on the syrup as most chocolate milk is sweetened.
• Pinch of salt- Personally, I have to add some salt to all my dessert recipes, but it balances the sweetness as much as possible. Feel free to test it without the salt if you’re against adding some, but I don’t recommend skipping!

My favorite part of this recipe is that you have to throw everything in a blender and puree until smooth! Couldn’t be easier.

1. Soak your cashews. Whether you soak them in room temperature water for 8 hours (or overnight) or in boiling water for 30 minutes, they need to be soaked beforehand to ensure they break down properly when mixed.
2. Use a high speed blender. While a fancy Vitamix is ​​great for crushing cashews into smooth pliability, it’s not necessary here. I’ve used my NutriBullet with great results and they usually cost less than $100.

It’s clearly a great option for those who can’t have dairy, but I honestly think it blows milk-based chocolate dips out of the water. I would be confident in serving it to the biggest milk lovers out there!