Manuka Honey Caramel Dip

If you're looking for a sweet and indulgent treat that's both satisfying and nourishing, look no further than manuka honey caramel dip. Made with manuka honey, butter, coconut cream, and a pinch of salt, this delicious dip creates a unique and rich flavor that's perfect for dipping fresh fruits, spreading on toast, or as a topping for pancakes, waffles, ice cream, or cakes.

Manuka honey is a natural sweetener that's known for its antibacterial and anti-inflammatory properties, making it a healthier alternative to regular honey. Combined with the rich and buttery flavor of caramel, it creates a delicious and indulgent treat that's sure to satisfy your sweet tooth without feeling guilty.

Making manuka honey caramel dip is easy and the end result is delicious. Simply combine the ingredients in a saucepan and cook over medium heat until the mixture thickens and turns a rich caramel color. Once it's ready, pour it into a serving dish and let it cool to room temperature. It's a great way to add a touch of sweetness to any dessert table in a relaxed and chill way.

Manuka honey caramel dip is so versatile and can be kept in the refrigerator for up to a week. You can use it as a dip for fresh fruits like apples, pears, and strawberries, or as a spread for toast, a topping for pancakes, waffles, or ice cream.
This Manuka honey caramel dip is a delicious and nourishing treat that's perfect for satisfying your sweet cravings. Its unique combination of manuka honey and caramel creates a rich and indulgent flavor that's sure to impress your guests, while providing them with their daily supply of MGO for immunity support. Give it a try and enjoy the delicious combination of manuka honey and caramel – your taste buds will thank you!

The Steens team x


• 400ml coconut cream
• 50g butter
• 1/2 cup MGO 85+ Manuka honey
• 1 teaspoon pure vanilla extract

In a saucepan over medium heat, combine all the ingredients, and bring to a soft boil.

Turn the heat down to low and simmer for 15–20 minutes, or until the caramel coats the back of a spoon. Stir often towards the end as it can burn easily.

Remove from the heat and carefully strain through a sieve into a clean jar.

Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.

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