This scrumptious creamy fruit dip reminds me of my favorite cookie of the same name. Snickerdoodle cookies are generously flavored with cinnamon and sugar and are ever so pleasing to eat. In this recipe I kept the cinnamon but swapped sweet dates in place of sugar. It’s the perfect dip with slices of apples, pears, banana and strawberries. At breakfast or tea time it’s an amazing spread for muffins, pancakes, English muffins, rice cakes, toast or waffles. I created my first version of this dip a few years ago for our grandchildren. I kept it pretty mild when it came time to add the spices and our daughter said I should boost the spices a bit! This version allows the cinnamon to have a stronger presence and I think you will love it!
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It’s almost caramel like from the sweet, moist caramel like flavor of Medjool dates.These deep amber brown soft dates naturally have hints of cinnamon and honey which make them perfect for a dessert dip. If your dates are hard, soften them by placing in a bowl and pouring boiling water over the top to cover. Let them sit for at least 30 minutes to soften. Drain the water, reserving it to use if you need to thin the dip. The soaking liquid can also be used to sweeten hot tea, to cook your morning oats or use in other sweet recipes.
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There are so many ways to enjoy Snickerdoodle Dip. Spread it over some crispy crunchy rice cakes. Of course it’s lovely on a piece of toast or spread over a warm muffin for tea time. Sunday breakfast will be elevated when your use it to top pancakes or waffles. Serve some Breakfast Sausages and fresh fruit to round out the meal.
The children will love some dip on their graham crackers or gingersnap cookies. Give yourself a nice dollop on top of your morning oats or overnight oats. Layer it in a jar with vanilla plant based yogurt and granola for a fabulous parfait. Place a bowl of Snickerdoodle dip in the center of a platter and surround it with slices of apples, pears, bananas, strawberries, orange slices and grapes. If you want to grab a spoon and simply enjoy a bowl of dip for dessert with a few chopped nuts on top that would be okay too.
Different types of cinnamon vary in strength and sweetness so you many need to adjust how much cinnamon you use. Start with a smaller amount, taste test and then use more if needed. Plus our personal taste preferences differ vastly from person to person so make it to your liking. If you like sweet dips and spreads be sure to also try the Pumpkin Peanut Butter Dip I recently posted. It’s easy to make and so incredibly tasty. Why not serve both and let everyone choose their favorite.
Tami’s Tips
This recipe makes a lot and it will last 4-5 days in the refrigerator. If you know you aren’t going to eat it all within that time frame, go ahead and freeze some in individual servings. You can use freezer safe small individual containers or try the 1/2 cup Souper Cubes that we love to use.
Substitutions
I don’t have any suggestions for substitutions in this recipe. These are the ingredients needed to make this recipe. Having said that feel free to experiment with your own ideas and personal preferences. After all, recipes are just and idea to get you started with your own creativity!
How To Blend It
A high powered blender works best for this recipe in order to blend the dates completely and create a smooth and creamy dip. If you don’t have a high powered blender like a Vitamix be sure to soak your dates to soften them.
Maximize Flavor
Make sure your spices are fresh, if your cinnamon and nutmeg have been in the cupboard for a year or more they will have lost some flavor which makes a big difference in the end product.
What If The Dip Is Too Thick or Too Thin?
Garbanzo beans and sweet potatoes can vary in how soft and how much water they have in them. So you may have to adjust the quantities of the other ingredients to compensate.
If the dip is too thick add some more apple juice to thin it.
If the dip is too thin add more roasted sweet potato to thicken it.
Snickerdoodle Dip
Ingredients
- 2 cups garbanzo beans, cooked, drained and rinsed
- 1/2 cup oven roasted sweet potato, peeled I use a Japanese or Hannah
- 3/4 cup apple juice
- 6-8 Medjool Dates, pitted, soaked with boiling water if they are hard
- 2 teaspoons ground cinnamon Add more or less depending on your preferences.
- 1/4 teaspoon freshly ground nutmeg or already ground
- 1/4 teaspoon cardamon
- 2 teaspoons vanilla extract or 1 tsp ground vanilla bean powder
- 1/8 teaspoon cream of tartar – optional
Instructions
- Place all ingredients in the container of a high powered blender and blend until it's creamy and smooth. You want the dates to completely incorporate with the other ingredients.
- If it is too thick add more apple juice or a little water. It it is too thin add more sweet potato or garbanzo beans.
- This is better after chilling in the refrigerator for a few hours. Store in the fridge in a container with a lid. Will be good for 4-5 days.
- If you don't think you will eat it all in 4-5 days go ahead and freeze it in individual serving sizes. Thaw out for a quick and easy dessert or snack.
- Serving SuggestionsServe with slices apple, pears. banana, grapes and strawberries. Spread it over waffles, pancakes, toast, rice cakes and muffins. Put a dollop of dip on your morning oats or overnight oats. Make a parfait by layering it in a jar with vanilla plant yogurt and granola. Use as a frosting on bake goods or as a topping for banana nice cream.
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