Fruit Salad Kabobs w/Sweet Sunflower Balsamic Dip & Sunflower Chocolate Dip
Difficulty 5 minutes Serves 4 skewers
From the chef, Brandi Doming of The Vegan 8
: "Perfect for entertaining and outside parties, these fruit kabobs are not only beautiful, but easy to eat and eliminate the need for extra serveware or bowls. The dips are great flavor enhancers to the fruit and wonderful for those who can't have nuts."
The chocolate sauce turns out thick and rich and makes a great spread for fruit or sprouted grain toast as well! Make a double batch and have some handly in the fridge for use throughout the week. YUM!
Ingredients 4 kiwis, peeled and sliced into
Directions 1) After peeling and slicing the fruit, slide onto skewers beginning with banana and ending with banana. I placed 13 pieces of fruit on each skewer, which gave me four skewers. I used metal skewers in the photos, but they slid around too much, so I would recommend just using the wood ones. I did that later and they held much better for dipping.
2) To make the balsamic dip, add all of the ingredients to a high powered blender or food processor and process until completely smooth. Taste and add any additional sweetener, if you want it sweeter. Place in the fridge to chill a few moments, if desired.
3) To make the chocolate dip, you will need a food processor instead of a blender. There is much less water in it and it does not work well at all in the blender. I tried and it just wouldn't blend and get creamy. The food processor produced a smooth, silky texture. Add just the sunflower kernels to a food processor (not a blender), as this will produce a much smoother, creamier dip since there is minimal water. Process them into a fine flour and then add the remaining ingredients and process until it becomes very smooth and creamy, with no more bits of sunflower kernels. This will take a couple of minutes and you will need to scrape the side once or twice during. Store at room temperature to keep the smooth texture.