-2 tablespoons nut butter of choice (I used almond)
-2 tablespoons coconut manna or coconut oil
-3 tablespoons agave
-2 dates, pitted
-2 tablespoons unsweetened non-dairy milk
-2 teaspoons vanilla extract
-1/2 teaspoon salt
-1/4 cup cacao nibs can use carob or chocolate chips, but it won’t be totally raw)
Directions:
-Drain and rinse cashews. Combine all ingredients- except cacao nibs- in blender or food processor. It will take at least 2 minutes for everything to become smooth.
-Transfer to a bowl and mix in cacao nibs. Chill in refrigerator for at least 30 minutes. This is very important because the coconut manna will firm up when cold, helping the dip become thick.
