Happy weekend, friends! We’re continuing with the fun of Apple Week today and I’m super-pumped to introduce you to one of my good blogging friends, and fellow health-food lover Kelly from The Pretty Bee!
Thanks so much for guest-posting for me today, Kelly!
Hello, Whole and Heavenly Oven Readers! I’m Kelly from The Pretty Bee, and I’m so thrilled that Sarah invited me to share a recipe with you during her Apple Week! Sarah always has the most delicious looking desserts and her photography is so lovely. I just love to pop in and see what she’s cooked up each week!
Fall is my favorite season, what with all the apples, apple cider, apple pie, and apple everything! Fortunately, here in the Midwest we have lots of cider mills and apple orchards to choose from, so it’s easy for me to get my apple fix.
For my contribution to Apple Week, I thought I’d share a very simple little apple snack. I love apples and peanut butter, and this dip is like a fancier version of that classic combo. I used almond butter, and with some confectioner’s sugar, almond milk, and cinnamon, this dip reminds me of those sweet roasted almonds that you can get at the fair in a paper cone. But in dippable form, so even more delicious! I paired this dip with Granny Smith Apples, but any variety of apple would do.
You can serve this as an afterschool snack, or double or triple the recipe and serve it at an autumn party. And if you don’t like almond butter, peanut butter would be a very tasty substitute.
Cinnamon Almond Butter Dip with Apples
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- 1/4 cup almond butter
- 3/4 cup powdered sugar sifted
- 2-3 Tablespoons almond milk or milk of your choice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 Granny Smith apples sliced
- Place the almond butter, 2 tablespoons of almond milk, vanilla, and cinnamon in a bowl. Mix on medium speed until smooth.
- Add the powdered sugar and mix on medium speed to combine. If the mixture seems to thick or dry, add the other tablespoon of almond milk.
- Serve with sliced Granny Smith apples. Store leftover dip in the refrigerator.
- Serves 2-3.
Thank you, Sarah for letting me share my recipe with your readers! I hope some of you will stop by and visit – I have lots of fun fall recipes in store, like these cider mill donuts, and of course plenty of pumpkin recipes, too!