Description
This no bake turtles inspired caramel cheesecake dip is the perfect quick, no fuss dessert to serve over the holidays.
Ingredients
Units
Scale
For the turtles dip
- 8 oz. cream cheese
- 2/3 cup Greek yogurt
- 1/4 cup light brown sugar (or coconut sugar)
- 1/2 tsp vanilla extract
- 1/3 cup cashew butter
For the add-in's:
- 2.5 oz. dark chocolate, chopped (or use chocolate chips)
- 3/4 cup pecans, chopped
For the date caramel drizzle:
- 10 medjool dates pitted
- 1/2 cup full fat coconut milk
- 1/4 cup maple syrup
- 1/2 tsp vanilla or a splash of vanilla dairy free milk
- pinch kosher salt
Instructions
For the cheesecake:
- In a large bowl, combine the cream cheese, yogurt, sugar and vanilla and mix well. Stir in the cashew butter and mix well.
- Fold in the chocolate chunks and pecans.
- Drizzle with the date caramel and top with a few extra chocolate chunks and pecans.
- Dip with your favourites such as graham crackers, fruits or pretzels. Enjoy!
For the Caramel:
- Soak your medjool dates in a bowl of just boiled water for about 10 minutes to soften them. Then remove from the water, cut them in half and pit them.
- Add the pitted dates to a blender along with all other caramel ingredients. Blend on high until smooth.
Notes
Keep leftover dip stored in the fridge in a sealed container for up to 3 days, the pecans will soften a little.
Use chocolate chips instead of dark chocolate if you want.