* I’ve tested this recipe with Medjool dates and Deglet Noor dates, and both work well, so use whichever you prefer, or whichever is easier to find. Deglet Noor dates are smaller, drier, and chewier than Medjool dates; you’ll need about 30 Deglet Noor dates to equal 9 oz./1¾ cups. Medjool dates are larger and softer (so they tend to purée a little more easily) and arguably a little sweeter (with more of a caramel-like flavor) than Deglet Noor dates; you’ll need only about 14 to 16 Medjool dates to equal 9 oz./1¾ cups.
** Creamy, dry-roasted, unsweetened almond butter is the only nut butter I’ve tested in this recipe. (My favorite almond butter is MaraNatha Creamy Roasted Almond Butter, which contains just 1 ingredient: dry-roasted almonds.) However, I imagine that other nut butters—cashew butter, even peanut butter—would work just fine in this recipe. I’d recommend using an unsweetened nut butter though, as the dates already provide plenty of sweetness. Also, if you’re using a salted nut butter, then you might not need to add as much salt to the dip; start with less, then taste and add more if needed.
Recipe adapted from
Real Sweet: More Than 80 Crave-Worthy Treats Made with Natural Sugars by Shauna Sever.