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Fruit Fundue with Coconut Carmel Sauce and Nuts

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

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