There is something about dips that just gets me every time. And this dessert dip is sure to be a crowd pleaser at your next festivity. This cheesecake dip is made out of raw cashews, dates, coconut oil, coconut cream, vanilla extract, cinnamon, and some lemon juice. It really is a foolproof dessert, you just add ingredients to a food processor and process for 10-15 seconds. You can adjust flavor by adding more of less of the ingredients to tailor it to your sweet preference.
Then to go with this dip I made some air fried cinnamon sugar plantain scoopers for the ultimate combination. I simply added my chopped plantains, I did about 1 inch think coins, melted some Fourth and Heart vanilla madagascar ghee, sprinkled some cinnamon sugar cookie seasoning (you can substitute coconut sugar and cinnamon), added to my air fryer, and cooked 370F for 15 minutes shaking half way through.
I can’t wait to hear what you all think about this dip!
Cheesecake Dip
Ingredients
Cheesecake Dip
- 1 cup soaked cashew
- 4 medjool dates
- 2 lemons juiced
- 1-2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp coconut oil
- 1/3 cup coconut cream the hard part from coconut milk when you let sit in the fridge
Air fried plantain chips
- 2 plantains peeled and cut into 1 inch thick rounds
- 1 Tbsp melted fourth and heart vanilla madagascar ghee sub coconut oil
- ½ tsp Primal Palate cinnamon sugar cookie seasoning sub coconut sugar + cinnamon
Instructions
Cheesecake Dip
- In separate bowls, soak your cashews and dates overnight or at least for an hour
- Rinse and drain the soaked cashews and dates (reserve some of the date water)
- Add all ingredients to a food processor and process for 10 seconds
- If you like thinner consistency add in 1 tablespoon at a time of the date water and process
- Serve with air fried plantain chips
Air fried plantain chips
- Add to a greased air fryer pan cook 370F for 15 minutes shaking half way through