Fall dip (-not pumpkin pie spiced)

All the flavors of fall in one cinn-ful dip. I appreciate pumpkin pie spice and all but I am a devotee to the cinnamon and apple pie spices. This one is for us : ) It serves well with apples, frosting on muffins or alone with a spoon.

30 minutes

1 minute

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	14 g
Carbohydrates:	33 g
Protein:	1 g
Calculated for total recipe.

by The Honest Skillet

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View other recipes by The Honest Skillet

Serves: 6-8

Ingredients

13 fl oz 13 fl oz 13 fl oz Coconut Milk, use the white portion and set aside the clear for other uses
6 pieces 6 pieces 6 pieces Dates (Medjool), soak for about 30 minutes in warm water until softened
1 tsp 1 tsp 1 tsp Cinnamon, ground
0.25 tsp 0.25 tsp 0.25 tsp Cardamom Seed, ground
0.25 tsp 0.25 tsp 0.25 tsp Cloves, ground
0.25 tsp 0.25 tsp 0.25 tsp Nutmeg, ground
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
0.5 tsp 0.5 tsp 0.5 tsp Maple Syrup, Pure
2 tsp 2 tsp 2 tsp Maple Sugar
1 tsp 1 tsp 1 tsp Ghee

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the 6 dates in warm water to soak and soften for about 30 minutes.
In a small sauce pan over medium heat combine the cinnamon, cardamom, clove and nutmeg. Heat until aromatic. About 1 minute. Set aside and cool.
In a wide mouth deep jar whip the white portion of the coconut cream, ghee, and vanilla together until smooth.
Put the dates and spices into whipped cream and blend well.
You can serve right away or you can chill. This holds well in the refrigerator up to a week.

Notes

*Omit the sugars if doing Whole30 of Keto, and this recipe still tastes good *Immersion blenders work the best for this recipe, I whipped the coconut cream with the whisk attachment and changed over to the blender attachment when I added the dates.