Episode 11, Series 2 of Healthy Gourmet.


  • Caramel Sauce:

  • 1 cup raw honey

  • ½ cup raw coconut butter

  • ½ cup coconut milk

  • ¼ tsp salt

  • 1 tablespoon vanilla extract

  • 1 tablespoon yacon syrup (optional)

  • ½ cup tahini

  • pinch Himalayan sea salt

  • Dipping Foods:

  • Coarsely chopped bananas, apples, and pears, plus clementine orange sections and whole strawberries.

  • Toppings:

  • Finely chopped nuts (for example, pecans, almonds, and/or hazelnuts), ground cocoa nibs, cinnamon, and black sesame seeds.


  • 1.

    Caramel Sauce:

  • 2.

    Place all ingredients into a blender and blend until smooth. Transfer to a fondue pot or medium bowl.

  • 3.

    To assemble:

  • 4.

    Serve fruit on a sectioned platter and arrange each topping in a separate bowl. Arrange fruit and toppings around the fondue pot or bowl containing the dipping sauce. Using a wooden or metal spear, pierce fruit and dip into the caramel sauce and then into the topping of your choice.


Calories: 115 cal
Fat: 6.6 g
Sodium: 25 mg
Carbohydrates: 14.3 g
Fiber: 1.5 g
Protein: 1.3 g

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings