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 tbsp 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 tbsp 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
A light, fluffy, creamy white chocolate fruit dip with a sneaky vegetable hidden inside. Dairy-free and gluten-free.
- 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).