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Creamy Maple & Toasted Pecan Dip (single mom plant based cooking)

Creamy Maple & Toasted Pecan Dip with Apple Slices

Makes about 2 cups
Author: Molly Patrick


  • cups raw cashews, soaked in water for 1 hour
  • 2 Medjool dates, pitted and soaked in water for 10 minutes (can soak with the cashews)
  • ½ cup pecans, roughly chopped
  • 3 tablespoons water
  • 2 tablespoons 100% pure maple syrup
  • 2 teaspoons lemon juice
  • ½ tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon coconut aminos
  • ¼ teaspoon salt
  • Apples for serving (choose your favorite!)


  • While your cashews and dates are soaking, toast your pecans. Heat a small skillet over medium heat for 2 minutes. Add the pecans and cook until lightly browned and toasty, stirring often, about 4–5 minutes. Keep an eye on them so they don’t burn. Remove from the heat to cool.
  • Drain the cashews and dates (discard the soaking water) and place them into your food processor. Add the water, maple syrup, lemon juice, vanilla, cinnamon, coconut aminos, and salt. Process until completely smooth, stopping to scrape down the sides as needed.
  • Add the toasted pecans and pulse just until the pecans are mixed in, about 6–8 pulses.
  • Slice your apples and arrange the slices around your bowl of Dip and dunk away!