Caramel Cheesecake Dip

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

1. In a large bowl, combine the cream cheese, yogurt, sugar and vanilla and mix well. Stir in the cashew butter and mix well.
2. Fold in the chocolate chunks and pecans.
3. Drizzle with the date caramel and top with a few extra chocolate chunks and pecans.
4. Dip with your favourites such as graham crackers, fruits or pretzels. Enjoy!

To make the date caramel:

1. 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.
2. Add the pitted dates to a blender along with all other caramel ingredients. Blend on high until smooth.