Have you wanted to find a healthy treat that tastes too good to be true? Are you frustrated with the lack of healthy options at parties and gatherings? This almond butter dessert dip is a great option for fall gatherings. It’s creamy and delicious. I promise you will want to make extra for yourself!
What You’ll Need
For this dip, you’ll need a large bowl, a good knife, a cutting board, a mixer, a spatula, and measuring cups and spoons.
I like to use a nice medium to large orange sweet potato. I haven’t tried it, but you could probably use other varieties of sweet potatoes and yams.
Bake sweet potatoes uncovered in a 400 degree F (205 degrees Celsius) oven for about 40-50 minutes. The sweet potatoes are placed directly on the oven rack–not in a pan or casserole dish. I place a piece of foil on the rack below the sweet potato to catch the caramelized drippings.
This is my favorite way to cook sweet potatoes but you can cook them any way you like as long as they are softened and ready to eat. I can tell the sweet potato is done when the skin is starting to separate and a few drops of liquid drip onto the foil below.
FAQ’s
This almond butter dessert dip is very low in sodium—less than 10mg per 1/8 cup serving if you use unsalted nut butter. If you choose salted nut butter, it will add ~20-30mg per serving–so still not very much. I like to make it with either almond butter or peanut butter, but you could use any kind of nut or seed butter that you like. For those with nut allergies, soy or sunflower butter are great options.
Serving Tips
This dip is especially delicious served with very tart green apples, but you can use whatever kind you like. I top it with nutmeg, cinnamon, and a sprinkle of my favorite trail mix. If you are diabetic or simply want a lower-sugar option, leave out the maple syrup and use celery stalks instead of apple slices.
Storage
This dip will keep up to five days in the refrigerator, so you can make it ahead of time. I prefer to make it fresh as it seems to maximize the lightness and creaminess.
Store in an airtight container. Before serving, leave it at room temperature for about twenty minutes and give it a stir. I don’t recommend freezing this dip as it separates and loses texture with defrosting.
Let’s Get Started
I don’t believe in super long recipe descriptions, but I will take the time to say this is delicious and nutritious. It’s also creamy and decadent. The sweet potato adds a natural sweetness and lightness–YUM.
Nutrition Facts: Each 2 Tbsp serving contains ~125 kcals, 9g fat (<1g saturated), 10g carbohydrate, 3g protein and ~6mg sodium
Almond Butter Dessert Dip
Equipment
- 1 Mixing bowl
- 1 Mixer handheld or counter top–you can mix by hand but it won't be as creamy
- 1 Set of Measuring Spoons and Cups
- 1 Spoon for scooping out the nut butter
Ingredients
- 1 medium sweet potato
- ¾ cup nut butter I prefer almond but you can use your favorite
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 pinch nutmeg
- ¼ tsp cinnamon I use a bit more
- 1 handful nuts or seeds for topping Pick your favorites–pepitas, pecans, walnuts
Instructions
- Scoop the flesh of a well-cooked, cooled, sweet potato into your mixing bowl. (I cook sweet potatoes right on the oven rack at 410 degrees F for 40 minutes but you can use your favorite preparation method.)
- Add the nut butter, maple syrup, vanilla, and spices.
- Mix well. I use a hand mixer on low speed and blend until smooth, soft, and fluffy. (You can use a countertop mixer on low speed as well. If you mix it by hand with a fork, your end result won't be quite as creamy, but it will still be good.)
- Serve in a serving bowl with a plate of apples slices or celery stalks
I hope you like this recipe. I will be posting more recipes and hope to build up a nice library of options for you. If you have a favorite recipe, let me know and I can add it to the blog. And be sure to sign up for my email list so you don’t miss out! It’s 100% free.
