It's creamy, it's sweet, it pairs incredibly well with berries and fruit, it's dairy-free, and refined sugar-free, and it's the perfect vehicle to get your "white chocolate" fix in a jiffy. Even if the word "cauliflower" is throwing you off a little, rest assured this cauliflower white chocolate fruit dip is pretty darn dippity good.
Ok, I realize the cauliflower dessert train on this blog is getting a teensy bit out of control ;) From pink, to white, to chocolate cake, to creamy breakfast bowls... you have to wonder, is there anything cauliflower can't do? The answer is in fact YES -- yes there is... My cauliflower white chocolate bars attempt was a total disaster :S . So was cauliflower yogurt.... BUT this cauliflower white chocolate fruit dip, on the other hand, is just wonderful!
I wasn't sure what I was trying to come up with here originally. To be honest it all started with leftover steamed cauliflower from making one of the infamous cauli cakes. I decided to blend it, and then it occurred to me it would be delicious with some cacao butter as a white chocolate type of treat -- which indeed it was! I experimented with it many different ways (as per above examples) and settled on this dip as my favorite creation of the cauliflower & white chocolate variety.
Something about dipping fruit into a fluffy, cloud-like cream -- the simplest of treats -- is sooo satisfying. The color and creaminess of cauliflower totally works here, replacing your usual whipping cream or traditional dairy alternatives. Now, to be honest with you I can't say it's the ultimate berry dip -- I still love my coconut whips and yogurt dips, but there's something really fun about incorporating a veggie into a treat for a change, and the result is something quite tasty. PLUS, I know those of you not in reach of decent non-dairy yogurts (how do you manage??), or those who dislike / can't have coconut products, soy, or nuts (the typical go-tos for this kind of thing) will rejoice at having this lighter option available.
The consistency here can be controlled a little. Chill it for about an hour and it starts to become more pudding-like, a little longer -- more mousse-like; chill it for only 30 minutes and it makes a good dip. You can have it fresh too, as soon as you're done blending... but somehow it tastes better cold. So I definitely recommend chilling.
You can dip the berries as pictured below for serving -- they look cute and taste good, and it's a good portioning of the dip as well, but note that it will only keep this look for a few hours chilled. I left some overnight and the color becomes translucent -- so not something to make too far in advance. It also doesn't harden up (you can add a few tablespoon coconut oil if you want it to be a firm coating, but it will add a coconutty flavor too... If you do that, make sure your berries are chilled so it sets faster) -- so the mixture you see, while it coats and adheres to the berries well, is not solid -- i.e. handle with care :). Just had to put forward here because the photos make it seem deceptively like a traditional white chocolate coated strawberry... All that said, how fun would it be to serve this to guests and see the look on their face when you tell them it's made of cauliflower? :)
The last note I have to share about the recipe is the quality of the ingredients. Make sure your cauliflower is fresh -- older or stale cauliflower develops a strong taste that I personally don't find enjoyable sweet or savory, but especially in something like this the taste might seep right through. So use fresh steamed cauliflower.
Another thing is I've tried this recipe many times since the first time I made it. I found that using raw ground vanilla bean brings an incredible flavor to this dip -- vanilla extract comes no where near. If you have the ability to, go for the raw ground vanilla bean (or scrape a fresh vanilla bean pod) to get the best taste. Plus there's something really satisfying in seeing little specs of vanilla bean in your dips or treats.
I liked this quite a bit with a hint of cinnamon when I didn't have raw ground vanilla bean -- berries, cinnamon, and cream are always a good thing right? I'm putting it as an optional ingredient, but I say to go with it -- yummy!
Last but not least, you can also always convert this into a regular chocolate sauce -- add in 2-3 tablespoon cacao powder (or to taste if you prefer it darker), a hint more sweetener, and a chocolate berry dip it will be.
However you choose to partake in this dip, I hope you have fun playing around with this new idea. And I'd love to hear how you go too :)
P.S. There's a video and information on how to work with cacao butter in the Unconventional Treats book and video package, if you're curious or need more guidance in that department...Print
Cauliflower White Chocolate Fruit Dip
A light, fluffy, creamy white chocolate fruit dip with a sneaky vegetable hidden inside. Dairy-free and gluten-free.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: approx 1 cup
- Category: Pudding
- Cuisine: Dessert
- 1¾cups steamed cauliflower (soft enough for easy blending)
- 4 tbsp maple syrup
- 2 tbsp cacao butter, liquefied but not hot
- 1 tbsp plant milk (I used vanilla almond milk)
- 1 tsp lemon juice
- ½ tsp cinnamon (optional)
- ¼ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract)
- ⅛ tsp salt
- Fruit or berries of your choice
- Blend all ingredients together into a smooth creamy consistency. Transfer into a glass container (or serving bowl) and chill for 30 mins (or an hour for a slightly firmer consistency). Enjoy for dipping fresh fruit and berries or as a fruit parfait topper, fruit salad side, and so on. Refrigerate leftovers (can also freeze a portion and thaw out at a later time for other uses).
I just came up with this recipe 😃 I really really want to make it! Can you please please tell me how much 1 3/4 cup cauliflower and 2 tbsp of cocoa butter weight? I live in Europe and we weigh all the stuff🙃
Hi Helena, unfortunately I'm not sure as I don't weigh all my ingredients but prefer to work with cup and spoon measurements instead. However, you can always try google for that type of info. You can usually find the weight equivalents for most things online.
Thanks for sharing this recipe. I would like to know if I can substitute the cacao butter with something else since it's hard to come by and it's not something I can afford to purchase online as of now.
Thanks in advance!
Hi Sha, you can use a bit of coconut oil and a bit more vanilla. That would yield the same texture / idea, though you'd lose the chocolate flavor. You can also blend in some melted chocolate -- it won't be white, so will be a chocolatey version, but still delicious.
Thanks Audrey for the suggestion! Now, coconut oil is something I always have readily in my kitchen. Will try this recipe with that.
That looks wonderful! It really looks like white chocolate!
Thanks Nicole :)
Audrey, this sounds lovely. I really need to get into cauliflower more. Could this also be used as a frosting after being chilled for a while or is it a little to delicate?? Everyday I jump on to see your wonderful new and exciting receipes. You are an inspiration :)
Hey Tina :)
Cauliflower everywhere these days :) I think this is a bit too fragile for a frosting. I think if you blend it down with something like coconut butter it would thicken a bit. It could work as a drizzle though if you put it in a piping bag.
Are you kidding me?!? This just blew my mind. Move over potatoes, cauliflower seems to be the new magical ingredient. Wow. This looks so decadent and never in a million years would I have thought to describe cauliflower as such. This looks AMAZING!!! What a fun recipe, Audrey!
Thanks Mandy! Maybe this is a potential quick fix for a gum-free whip! :)
Natalie | Feasting on Fruit says
And by dip you mean eat it all with a spoon right!?! OH MY GOODNESS!!! I thought I loved white chocolate and then I went vegan and realized the magic that is true cacao butter--one of the most heavenly foods I think. And now you turn it into creamy cauli form! Mousse-like you say? I'm going for that one, mousse is one of my favorite desserts ever! And you know my love for fresh vanilla bean <3 Yes, big yes here! I'm so glad this cauliflower obsession has gotten out of control actually, I'm thoroughly enjoying watching the veggie genius unfold :)
Haha. Veggie genius unfolding all over. I love that we are all collectively redefining dessert here. Imagine if our grandmothers had the internet when they were our age :O The thought enters my head sometimes -- like how would that have impacted their baking and cooking? It seems like recipes these days are evolving in a particular way, and a part of that magic is our ability to bounce ideas off one another and inspire each other to experiment.... (and occasionally it results in veggie dessert obsession phases :D )
Rebecca @ Strength and Sunshine says
You may have just solved my "no white chocolate is vegan, gluten, and soy free!" problem!
Haha. GOOD! :)