As promised, here is the Fun-Doo recipe that we created as part of our 2011 Christmas celebratory feast!

Ingredients:

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

Optional (to make this into a chocolate caramel sauce):

1 tsp cocoa powder

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.

Directions:

1. Make caramel sauce by placing all ingredients into a blender and blend until smooth. Transfer to a fondue pot or medium bowl.
2. Serve fruit on a sectioned platter and arrange each topping in a separate bowl.
3. Arrange fruit and toppings around the fondue pot or bowl containing the dipping sauce.
4. Using a wooden or metal spear, pierce fruit and dip into the caramel sauce and then into the topping of your choice.

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