I. Love. This. Recipe.
It’s got all the best of fall: delightfully crisp apple slices and a sweet, creamy dip that tastes for all the world like pumpkin pie. Except that, unlike pumpkin pie, it’s free of junky stuff like refined sugar and white flour. Oh, and a 3-tablespoon serving of dip with half an apple contains 85% of your vitamin A, 15% of your fiber, and 10% of your vitamin C for the day. (You’re welcome.)
So if you’re looking for a go-to appetizer (or dessert!) that’s quintessentially fall, whether for a Halloween party, Thanksgiving dinner–or heck, even breakfast–look no further.
- ½ c golden raisins
- 8 dates, pitted and chopped (I used Deglet Noor, but Medjool would be great)
- ¼ c almond or other non-dairy milk
- 1½ small apples, peeled and chopped (any variety but Granny Smith)
- 1 can pumpkin purée (or 1¾ c homemade purée)
- 2 Tbsp almond butter (no oil added)
- 2 tsp pumpkin pie spice (more or less depending on how strong yours is)
- 1 tsp apple cider vinegar
- 8 apples, unpeeled, for dipping (Honeycrisp work great)
- Fruit-Fresh, pineapple juice, or lemon juice
- mini-pumpkin (optional, for serving)
- pecan halves (optional, for serving)
- Put raisins in a ramekin or other small microwave-safe container and add water until just covered. Microwave for 1 minute until raisins are plumped. (Alternatively, you can soak the raisins ahead of time in warm water for 15 minutes, but I never remember to do this.) Drain off water.
- Process raisins, chopped dates, and almond milk in a food processor or high-powered blender, pulsing and scraping as you go, until raisins and dates break up into small bits. This will take a minute; don't rush it.
- Add peeled and chopped apple; process until mixture resembles a fine chutney, pulsing and scraping as you go.
- Add pumpkin puree, almond butter, pumpkin pie spice, and cider vinegar; process for at least 2-3 minutes until smooth, pulsing and scraping occasionally. Again, don't rush it.
- Slice apples; dip in Fruit-Fresh solution (follow package directions), pineapple juice, or lemon juice to prevent browning.
- If serving dip in a mini-pumpkin: Cut off mini-pumpkin top and remove seeds and strings as you would for a jack-o-lantern. Use a paring knife and/or a grapefruit spoon to remove additional flesh to create more space for dip if needed. Fill with dip, top with a few pecan halves, and surround with apple slices.
Shared on Meatless Mondays, Homestead Blog Hop, Tasteful Tuesdays, Tasty Tuesdays, LouLou Girls, Allergy Free Wednesdays, The Wednesday Roundup, Plant Based Potluck Party, Flashback Fridays, Food & Fitness Fridays, Gluten Free Fridays, VeganYoFo: Halloween, Healthy Vegan Fridays, and Real Food Fridays.