Indulge in this creamy, easy vegan fruit dip, perfect for hosting a party or enjoying a quiet snack at home! The rich, whipped fruit dip pairs great with all your favorite fresh fruits - and it's made with just a handful of real, whole food ingredients.
If you like delectable fruity desserts, you'll love my sweet cherry jam and nutty sweet tahini sauce.
Jump to:
✔️ Why This Recipe is Great
Sweet Low Histamine Dip: with a nut butter at the base, this is a great vegan-friendly dessert sauce for topping low histamine fruits or breakfast treats like flax pudding or overnight oats. Much like the other low histamine sauces on the site, this sweet nut dip is versatile enough to be used as a dip, sauce, or drizzle for your favorite low histamine bread.
Easy & Protein-Rich: more vegan-friendly recipes is probably the number one request in my inbox. This sweet coconut almond dip is my answer to that request, with a nod to low histamine vegan protein.
🍎 Ingredients
Almond Butter: this creamy low histamine almond product is the base for this fruit whip, adding heft and protein as well as a nutritious punch of nutty flavor.
Coconut Cream: a chilled can of separated coconut cream is the key to a creamy, light fruit dip.
Maple Syrup: there are a multitude of low histamine sweeteners you can use in a sweet tahini sauce, but it's very important to use a liquid sweetener like honey or maple syrup. For non-vegans, by far my favorite option is honey. Not only is it great for the digestive system, but manuka honey has been proven to lessen allergy symptoms, like those of histamine intolerance.
Vanilla Powder: this adds a mild sense of sweetness and complexity to the sweet tahini dip, without the need for any extra sweetener. Vanilla also does a great job at complementing almost any other flavor you'd like to add.
Cinnamon: this optional ingredient could potentially bother some people with histamine intolerance, but not generally in such small quantities as you'd use for this coconut fruit dip.
See recipe card for exact ingredients and quantities.
📝 Substitutions
- Almond Butter - if you're allergic to almonds or prefer another nut butter, you can substitute almond butter with macadamia nut butter, pecan butter, or sunflower seed butter or tahini for a nut-free fruit dip.
- Maple Syrup - agave syrup or liquid allulose are both good substitutes for maple syrup, while honey would also be a good swap (albeit not a vegan one).
- Vanilla & Cinnamon - you can use any sweet low histamine spices in the same ratios in this vegan dip for fruit; some of my fvaorites are cardamom, ginger, and even caraway.
🥣 How to Make Vegan Whipped Fruit Dip (Instructions)
Step 1) Begin by placing a medium-sized mixing bowl in the fridge to chill for about 15 minutes. A cold bowl will help the coconut cream whip up better (image 1).
Step 2) Open the can of chilled coconut cream and scoop out the solid cream that has risen to the top, placing it into your chilled bowl. Be sure to leave the clear liquid behind, as it can be used for smoothies or other recipes (image 2).
Step 3) Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the coconut cream on medium speed until it becomes light and fluffy, which should take about 3-5 minutes (image 3).
Step 4) Once the coconut cream has reached the desired consistency, add in the almond butter, maple syrup, vanilla extract, ground cinnamon (if using), and a pinch of salt (image 4). Continue to whip the mixture until all the ingredients are well incorporated and the dip is smooth (image 5).
Step 5) Taste your creamy fruit dip and adjust the sweetness if necessary by adding another pinch of salt or little more maple syrup, one teaspoon at a time. Once it’s to your taste, transfer the dip to a serving bowl and pair it with your selected fruits.
🌟 Storage
This dip is best enjoyed immediately but can be stored in an airtight container in the fridge for up to 3 days (or up to 12 hours if on a low histamine diet plan).
👨🏻🍳 Expert Notes & Tips
No Chill?: For the best results, make sure to chill the can of coconut cream in the fridge overnight. This will ensure that the cream separates properly and gives you the right texture for whipping.
Serving Looks: To make the dip more festive, sprinkle a little extra cinnamon on top before serving, or garnish with a mint leaf for a pop of color. If you're serving this dip at a party, consider making fruit skewers for easy dipping and a fun presentation.
Thinning it Out: If the fruit dip is too thick for your liking, you can add a tablespoon of the clear coconut liquid you reserved earlier, or a bit of almond milk until it reaches your desired consistency.
❓ Other Sweet Dips & Sauces
🙋 Frequently Asked Questions
You can avoid all the vegan cream cheeses, milk alternatives, and faux-gurts by using a protein-rich base of a nut or seed butter - in this case almond butter - and a whippable fat like the chilled coconut milk I use here.
Absolutely! Just swap the almond butter for any other low histamine nut or seed butter you tolerate.
While bananas would be a classic pick, some low histamine options include less drippy fruits like sliced apples, blueberry skewers, and cherries on the stem.
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Creamy Vegan Fruit Dip (Without Tahini)
Equipment
- hand mixer
Ingredients
- 1 cup coconut cream chilled overnight to separate the cream from the liquid
- ¼ cup almond butter unsweetened and smooth
- 2 tablespoons maple syrup more to taste
- ½ teaspoon vanilla powder
- ¼ teaspoon ground cinnamon optional
- pinch of salt optional
Instructions
- Begin by placing a medium-sized mixing bowl in the fridge to chill for about 15 minutes. A cold bowl will help the coconut cream whip up better.
- Open the can of chilled coconut cream and scoop out the solid cream that has risen to the top, placing it into your chilled bowl. Be sure to leave the clear liquid behind, as it can be used for smoothies or other recipes.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the coconut cream on medium speed until it becomes light and fluffy, which should take about 3-5 minutes.
- Once the coconut cream has reached the desired consistency, add in the almond butter, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Continue to whip the mixture until all the ingredients are well incorporated and the dip is smooth.
- Taste your vegan coconut fruit dip and adjust the sweetness if necessary by adding another pinch of salt or little more maple syrup, one teaspoon at a time. Once it’s to your taste, transfer the dip to a serving bowl and pair it with your selected fruits. This dip is best enjoyed immediately but can be stored in an airtight container in the fridge for up to 3 days.
Comments
No Comments