You may have noticed this new email layout blog post from The Vegan 8. I had it custom made, so it is brighter and personal and easier for you to reach my other media outlets. I hope you like it! I have so many exciting things coming. By the way, did you know you can see sneak previews of recipes I will be posting on Instagram?I love when you tag me in your fancy creations of my recipes!
So, today's post is about this lovely warm weather we are having here. Fruit salad kabobs...way more fun than eating a fruit salad out of a bowl. I figured putting them on some skewers would be more fun, bright and great for summer parties. It's all about summertime and parties, right? I'm also sharing two different delicious dip recipes today to go with these beauties. Make one or the other....or both for options for guests.
I get requests for nut-free and raw dips/sauces, so here ya go...both of the dips I'm sharing today are nut-free! These both are going under the "Kid-friendly" menu tab above. Which, by the way, that whole category lists all vegan, dairy-free, nut-free, gluten-free (wheat-free) and oil-free recipes that are good and safe for most, and especially the little ones. Just fyi, some contain coconut though, which is not a nut, but some people are still allergic.
I've never served fruit this way and apparently, lots of people have, but this is my first recipe like this. The dip is sweet and acidic, which really brings out the flavors of the fruit.
My daughter loved this sunflower dip...even with the balsamic vinegar...she was licking the rim around the blender.
If balsamic isn't your thing and you would rather something a litte more indulgent....how about some nut-free chocolate dip.....aka....my new favorite thing.
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.
20 minPrep Time
20 minTotal Time
4 kiwis, peeled and sliced into 1/4 inch slices
6 large strawberries, sliced into 1/4 inch slices
1 large (or 2 small) banana, peeled and sliced into 1/4 inch slices (the less ripe the better, so they don't brown too fast)
Sunflower Balsamic Dip (Makes 1 1/2 cups)
1/2 cup raw sunflower kernels (unsalted) (70 g)
1/2 cup unsweetened apple juice
2 tablespoons dark balsamic vinegar
2 teaspoons pure maple syrup (or agave)
1/4 teaspoon fine sea salt
1/2 cup + 2 tablespoons water
Chocolate Sunflower Dip
1/2 cup sunflower kernels (unsalted) (70 g)
1/4 cup pure maple syrup (add more if you prefer it sweeter)
3 tablespoons raw cacao powder
1/2 teaspoon vanilla extract
2 tablespoons water
Pinch sea salt
Tips on preventing the bananas from browning too quickly before a party:
Do not use too ripe of bananas, since they will brown faster. Firm ones work best. Since bananas turn brown so quickly, I would go ahead and prep the other fruit and slice it ahead of time, but wait til closer to the party to cut the bananas. Then just put them on the skewers shortly before. It doesn’t take but a few minutes to put them on the skewers if they are already sliced. Also, when you slice the bananas, with spray bottle, spritz some fruit juice or sprinkle some on the bananas on each side. I would stick to apple juice, so the flavor doesn't change too much.Wrap them tightly with plastic wrap, since it is the exposure to air that causes the browning. That should help them some, but cutting them as close to when they are needed is best, so they are fresh. And don’t put the bananas in the fridge because they will brown even faster!
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.
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.
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 the food processor. 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.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!