This is one of my favorite fall/winter recipes when dates and persimmons are at their peak of perfection. It often reminds me of peanut butter even though there are no nuts and it’s basically fat free. With the added flavor of vanilla and the fluffy texture, this recipe also reminds me of frosting. It’s so good, you feel like you’re eating something incredibly decadent. 

Ingredients:
1 large Fuji apple cored and sliced. Set aside and used for dipping.
27 Halawy dates or a little over 7 oz. or 200 grams of your favorite juicy dates (pitted)
1 small ripe, semi soft fuyu persimmon, approximately 3 oz., or 80 grams (peeled & make sure there are no seeds) If you’re not familiar with persimmons, be sure to check out my persimmon video. Using an unripe hachiya persimmon will ruin your recipe. 
2-3 Tbls fresh coconut water (I love young thai coconuts for their sweet, coconut flavor)
a dash of vanilla powder or approx. 3 drops of vanilla extract

Directions:
With a stick blender, blend dates, persimmon, coconut water and vanilla extract into a creamy consistency. Transfer to a small bowl or ramekin. Dip your apple slices and enjoy as a meal, snack or dessert! You can use a blender if you have a smaller container and you use a tamper, or just use a larger blender like a Vitamix and double the recipe. It will certainly keep for several days in the refrigerator. 

You can use your favorite apple for dipping. I love Fuji apples because they’re sweet, crisp and delicious.