dairy free citrus fruit dip and mini fruit kabobs
 
 
AUTHOR:
RECIPE TYPE: snacks
SERVES: 1 1/2 cups fruit dip and 18-20 kabobs
INGREDIENTS
citrus fruit dip
  • 1 cup raw cashews, soaked overnight
  • 1/4 cup So Deliciousunsweetened coconut milk
  • 1/4 cup fresh orange juice
  • 3-4 tablespoons coconut sugar or pure maple syrup, to taste
  • 2 teaspoons orange zest
  • 1/2 teaspoon pure vanilla extract
mini fruit kabobs
  • 1/2 pint strawberries, quartered
  • 1 cup grapes or raspberries
  • 1 banana, sliced*
  • 1/2 cup blueberries
  • extra long toothpicks or lollipop sticks
INSTRUCTIONS
  1. Soak raw cashew overnight or 3-4 hours in refrigerator or (cover cashews by about 2 inches).
  2. Drain soaked cashews. Add to high-powered blender, along with coconut milk, orange juice and coconut sugar. Blend on high until smooth and creamy, 1-2 minutes.
  3. Add orange zest and vanilla. Continue to blend until fully mixed. Pour fruit dip into airtight container and refrigerate until ready to use.
  4. While the fruit dip chills, make mini fruit kabobs. Wash and cut fruit. Alternate your fruit of choice on skewers. Wrap and store in refrigerator.
  5. Serve fruit kabobs with chilled fruit dip.
NOTES
*Tip! If using, squeeze a little fresh orange juice over bananas or apples to keep from turning brown.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/06/dairy-free-citrus-fruit-dip-and-mini.html