Recipe Directions

  • 1. Blend all ingredients together in your high speed blender until very smooth and creamy.
  • 2. Chill in the fridge for a couple of hours after blending because it'll firm up nicely that way.
  • 3. Enjoy!

The Rawtarian's Thoughts

By The Rawtarian

This raw fruit dip is total comfort food for me. It's the same texture as cream cheese icing, which I used to love... Creamy and almost tangy, mmm!

Try this raw food fruit dip as a dessert. Serve this dip in a bowl with sliced fruit, such as apples, grapes, orange sections, pineapple, etc. Perfect dessert for SAD people and raw fooders alike.

This raw fruit dip also doubles as a very nice icing for raw cakes.

This fruit dip tastes best if kept chilled in the fridge.

Serve this raw fruit dip for dessert tonight! Goes so well with bananas, pineapple and strawberries! Mmm.

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Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, and Iron.

Amounts per 52 g (2 oz) suggested serving

NameAmount% Daily
Calories 205 8 %
Protein 5 g 8 %
Fat 16 g 20 %
Carbohydrates 12 g 4 %
Dietary Fiber 0.85 g 3 %
Sugars 6 g
Calcium 10 mg 1 %
Iron 1.7 mg 13 %
Sodium 77 mg 3 %
Source: The Rawtarian, USDA

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Comments and Reviews

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17 votes
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Interesting idea about the coconut! I think I like it smooth myself, but I like the idea. Adding small chunks to something smooth is usually a nice idea -  I love doing that with my raw soups

18 votes
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This was absolutely heavenly. I don´t have a high speed blender, but I blended this first in a regular blender and then finished the texture with this hand held blender kind of thingy, don´t know what it is in english :) it came out great. I´m dreaming about a high speed blender though... it would be handy in so many recipes

20 votes
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Glad you were able to make with the equipment that you have :)

21 votes
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wow, this stuff is amazing. I couldn't believe how good it tasted, kinda tasted like cake batter a little bit. This is the kind of stuff that will keep me eating raw, I'm not a big fan of apples and used it to spread on apple slices this evening as a snack, I loved it! Great recipe!

21 votes
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Glad you liked it Melissa :)

17 votes
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yours looks light and fluffy. i did mine in the food processor rather than the blender.... maybe thats why the texture looks different?

20 votes
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Definitely, for best results you want to use a high-speed blender.

Food processor is for dryier stuff (like cakes) and blender if for wetter stuff like icing, dips, smoothies, puddings etc

20 votes
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I have a question. I heard that mixing fruits with fats was a no no. Is that necessarily true? or a myth?

13 votes
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It's called "food combining" - generally you should refrain from eating too much fruit and nuts at same time, but I am not militant about this. If interested in this read up on "food combining"

The logic is that fruit digests fast and nuts take a long time to digest so you want to eat fruit first to let it go through your system and then eat nuts after so that they can sit there and digest without fruit trying to ferment above them. That's perhaps not scientifically correct but that's the gist of it. :)

19 votes
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I really love this recipe! I use it to dip fruit and lemon cookies in. Lately, I have actually been using it as a base for icecream. I put a cup of it in the food processor with either 2 cups (or a little more depending on the fruit) of frozen strawberries, cherries, peaches or watermelon. Process until smooth and then I put it in a glass or metal pan in the freezer. The key to making it icecream is stirring and smoothing it out every 30 min. until it's the consistancy you want.
I was inspired to use your fruit dip as a base after reading a recipe on another site that makes it with mock sour cream.
Needless to say, this fruit dip is a major staple in my home.

Thank you once again for another fabulous recipe!!

18 votes
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Mmmmmmm lemon cookies dipped in this stuff. Why didn't I think of that myself???? Yummmmmm

Your ice cream sounds awesome!! I don't have a freezer right now (kitchen is being renovated, things in upheaval) but I look forward to making raw ice cream in future. Yours sounds delicious, especially cherry or peach or watermelon! Unorthodox flavours that must taste deelish.

15 votes
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Another great way to make ice cream is with frozen banannas and adding cinniumin, cocoa powder, or vanilla! However im sure you already knew that :)

18 votes
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I do not have a freezer (long story!) so I haven't got into any frozen stuff yet! I look forward to it so keep those tips coming

19 votes
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Oh my gosh!!! Your raw fruit dip recipe is fantabulous!!!! I ate it with a spoon and did not hide it the closet at all. In fact, I raved about it while eating it. Thank you so much for the inspiration to stay away from all the "bad stuff". Hopefully, my family will one day appreciate your recipes as much as I do. Can't wait to try them all!

Thanks again,
Debbie

18 votes
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I brought this raw fruit dip to a potluck I went to this past week and it was quite a hit. Guests were even dipping veggies in it. Thanks for this wonderful easy recipe!

16 votes
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Glad you and your dip were a hit!

22 votes
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OMG, Laura Jane! I made a fruit salad yesterday with organic apples, red seedless grapes, celery, and pecans, and this fruit dip. It was so lovely! I ate it for lunch yesterday, along with my DH, and my two smallest kids. Then had a BIG bowl of it for breakfast today!My son thinks it tastes like cookie dough! I can't believe we used to make fruit salad with whipped cream so long ago. I had quit making it. I am so glad to have a new way to prepare FS! It sticks with you, for a long time, too!

19 votes
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Cute!!! So glad they liked it :) It does take a basic fruit salad concept and kick it up a notch.

BTW, your fruit salad combo sounds unusually good!

19 votes
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Made this today for a snack. My non-raw family loved it, too! Yummy!

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Glad to hear it was a success, Garla :)

18 votes
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Oooooops I mean Gayla, sorry! :( :)

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Yes, try with one tablespoon of pure vanilla extract. Let me know what you think!

18 votes
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Do you put the whole vanilla bean in or just the seeds? I'm thinking of making this for a party tomorrow night with lots of non-raw guests. My other option is the vanilla frosting from Sarma's book. This looks pretty tasty though--- and I don't have to crack any coconuts, which is a major plus!

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This is from Ani Phyo's book:

"I love vanilla beans. I throw the entire pod into my high-speed blender, bark and all. If you're using a less powerful blender, you might want to use alcohol free vanilla extract instead."

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"The outer bark on whole beans is tough, but easy to pulverize in a high-speed blender. Otherwise, you'll need to cut the beans lengthwise and scrape out the seeds lengthwise before using."

"Look for fresh beans with a rich full aroma that are oily to the touch and sleek in appearance. Beans to avoid are those with very little scent or that are smoky, brittle or dry."

The choice is yours!

15 votes
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Loved it!! Added zest of one lemon and it gave it a nice zing. It was even better the next day, when hubby and I dipped apple slices and raw chocolate cookies into it until every last morsel was gone. OMG. Oh-- and I forgot to mention, we also used it to make a fruit & yogurt thing for breakfast yesterday: took a bunch of cut fruit (pineapples, bananas, strawberries), poured some of this dip on top, added crushed almonds, raisins, and a drizzle of raw honey. Amazing. Thanks for the great recipes!

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