Sweet Dips

Chocolate Dip

Ingredients: 2 cups ripe avocados mashed, 1/4 teaspoon Himalayan pink salt, 1 teaspoon vanilla paste, 1/2 cup cacao powder, 1/2 cup icing sugar, 1/2 cup coconut cream, fresh basil or mint leaves for garnish.

Method: Blend all ingredients till smooth, transfer to a serving bowl, garnish with basil or mint leaves. Serve with biscuits, dried fruit or frozen banana.

Variations: Add peppermint or orange essence to taste. Add a pinch of chilli powder.

Chocolate, Rum & Raisin Dip

Ingredients: 1/2 cup raisins, 2 cups silken tofu, 1/2 cup dark brown sugar, 1 cup grated dark chocolate, 1/2 teaspoon powdered cardamom, 3 tablespoons rum, 4 dessert spoons cacao powder, basil leaves for garnish.

Method: Soak raisins in rum overnight. Blend all ingredients except grated chocolate and basil leaves till smooth. Chill. Serve topped with grated chocolate in a nest of mint leaves. Super served with slices of apple.

Honey & Almond Dip

Ingredients: 2 cups silken tofu, 1/2 cup honey, 1/4 teaspoon powdered mace, 1 teaspoon almond essence, 1/2 cup roasted almond pieces.

Method: Blend all ingredients except almond pieces till smooth, add soy or almond milk if a thinner consistency is preferred, stir 1/4 cup almonds through the dip, chill. Serve sprinkled with remaining almond pieces.

Lime & Avocado Dip

Ingredients: 2 cups mashed avocados, 1 cup icing sugar, 1/4 to 1/2 cup lime juice according to taste.

Method: Blend avocados and icing sugar, slowly add lime juice, taste after 1/4 cup has been blended in, add more if required. Serve chilled.

Pineapple Soy Dip

Ingredients: 1 small can crushed pineapple, 1/2 cup desiccated coconut, pink food colouring, 1 dessert spoon coconut and rum essence, 1 cup soy cream cheese, mint leaves for garnish.

Method: Work a drop of colouring through coconut and spread on a tray to dry. Blend till smooth cheese and essence. Stir through pineapple to desired consistency. Transfer to serving bowl and chill. Before serving sprinkle with pink coconut and mint leaves.