Ingredients

Makes about 1 pint

1 Tbsp. vegetable oil

¼ cup jarred red curry paste

1-14.5-oz. can coconut milk

½-cup creamy peanut butter

3-Tbsp. unseasoned rice vinegar

1-Tbsp. hoisin sauce

1-Tbsp. honey

pinch salt

Preparation

1. Step 1

   Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.

   Step 2

   Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, hoisin sauce, and honey. Season to taste with salt.  Let cool to room temperature, then transfer to an airtight portable container and chill.

   Step 3

   Do Ahead: Dip can be made 4 days ahead. Keep chilled.

 chocolate cups

Ingredients

Makes 12

¾

cup chopped raw nuts (such as pecans and/or walnuts)

¼

cup unsweetened coconut flakes

2

Tbsp. raw sesame seeds

1

cup pitted Medjool dates (about 6½ oz.)

¾

tsp. kosher salt

6

oz. bittersweet chocolate (about 1 cup), chopped

1

tsp. virgin coconut oil

Flaky sea salt

Preparation

1. Step 1

   Preheat oven to 300°. Arrange 12 standard muffin liners on a rimmed baking sheet or large plate.

   Step 2

   Spread nuts, coconut, and sesame seeds in an even layer on a small rimmed baking sheet and toast, stirring once or twice, until nuts are darkened and fragrant and coconut is starting to brown, about 10 minutes.

   Step 3

   Meanwhile, place dates in a medium heatproof bowl. Pour boiling water over to cover dates and let soak 10 minutes. Drain dates, reserving soaking liquid.

   Step 4

   Transfer dates and 2 Tbsp. soaking liquid to a food processor. Add kosher salt and pulse, scraping down bowl occasionally, until smooth and creamy, with no large pieces of dates remaining. Be patient: It will take about 3–5 minutes. If you’re having trouble getting the dates to break down, add more soaking liquid 1 tsp. at a time. You should have about ½ cup date caramel.

   Step 5

   Melt chocolate and oil in a heatproof bowl in the microwave in 20-second increments, stirring in between, until smooth and glossy, about 1 minute total. Pour about 1½ tsp. melted chocolate into each liner (no need to be exact, you just want a thin layer). Top with a small scoop of nut mixture, pressing to spread out the chocolate a bit (you want every nut to be in contact with chocolate so it won’t fall off). Using 2 spoons, dollop about 1 Tbsp. date caramel into each, pressing to gently spread down and around. Top each cup with 1 tsp. melted chocolate, using the back of a spoon to spread it around and cover as much caramel and bare nuts as possible. Sprinkle with remaining nut mixture and sea salt.

   Step 6

   Chill until chocolate is firm, about 1 hour.

   Step 7

   Do Ahead: Caramels can be made 3 weeks ahead. Store in an airtight container and keep chilled.