Today we threw a good old fashioned birthday party for Nikhil and Felix, who are both January born. The party was in the afternoon between lunch and dinner, so I put together an array of healthy and yummy snacks that all happened to be vegan, and gluten-free of course. This Coconut Date Dip is a little treat that I whipped up on Friday afternoon with ingredients I already had in my fridge and pantry. I served it with Granny Smith apple slices and it was a big hit at the party, especially amongst the parents. Sweet and tangy with complex notes of warm ginger and cinnamon, it boasts a great texture that would also work well as a spread for toast or crackers, paired with strawberries or pear, or just straight from the spoon for an energizing, fiber-filled bite. I’m not sure if my boys had a chance to try out this snack today (they were too busy having a blast with all of their pals), but I’m guessing they’d love it. I think I’ll offer it up with crackers tomorrow after school. We’ll see what they say!
1 cup dried unsweetened coconut
10 Medjool dates, pitted
3 tbsp fresh squeezed lemon juice or calamansi or sour orange juice
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup water
Pinch of fine sea salt
Place all ingredients in a food processor fitted with an “S” blade, and blend until a thick paste has formed. If your Medjool dates are a bit dry or tough, you can soften them up by soaking them in a bowl of hot water for 5 minutes before adding to the food processor. Store in an airtight container in the fridge for up to 5 days. For best taste and texture, let your dip come to room temperature before serving.