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Sunflower Chocolate Spread. When Laura sent me this recipe I instantly knew it would be a hit with my kids. Who knew that just a few ingredients could result in such a delicious treat.
Similar to the chocolate spread we all know and love, but made instead with sunflower seeds instead of hazelnuts and no refined sugar. Â It can be used in so many ways, but is especially good spread on a slice of toasted whole wheat bread and topped with fresh fruit.
You will need a food processor to to cream the sunflower seeds into a buttery texture. If you don’t have one, this recipe alone will be the excuse you’ll need to buy yourself one!
The only reason Laura asked me to write this post is because the one in the test kitchen broke and her neighbor needed hers back! My kids were really happy I might add.
After a few minutes of processing the sunflower seeds they will turn into a thick creamy nut butter.Â
Doesn’t it look AMAZING with fresh strawberries?
Please, refrain from biting your screen and drooling over your keyboard.
Of course, we have to show you how delicious it can be as an after school snack! Full of protein, vitamin E, selenium, and magnesium these seeds sure know how to pack in the nutrition and health benefits! Oh, I am sure I don’t need to go into the health beneifts of chocolate… right?
Ingredients
- 2 cups raw sunflower seeds, toasted
- 1 1/2 tablespoons pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup plus 3 tablespoons maple syrup (may sub agave or honey)
- 1/4 teaspoon salt
- 2-3 teaspoons coconut oil or vegetable oil, optional (for extra smoothness)
- 1/2 cup milk, dairy or nondairy
Directions
- In a medium non-stick pan, toast sunflower seeds over medium-high heat. Stir frequently to avoid burning. Remove from heat and allow to cool to room temperature before using.
- In the bowl of a food processor, process toasted sunflower seeds, stopping intermittently to scrape down the sides of bowl. Continue 2-3 minutes until seeds have turned to thick, creamy butter.
- Add in remaining ingredients and blend for an additional 4-5 minutes or until smooth and creamy.
- Store in airtight container up to 30 days in the fridge --if it lasts that long.
So excited to try this! Thank you!
Let us know how it comes out for you!
I made the Sunflower Nutella today and it is delish!!! I used some of it as part of the Homemade Granola Bar recipe that are cooking in my oven, now! Thank you for posting this recipe :)
wow! double whammie!! so cool. let us know how they come out!
Looks good
One of my kids cant eat cocoa. Do you think we could use carob powder instead? Love your ideas.
Thanks for sharing.
yes, definitely you can sub carob powder. it might not be as “chocolatey” but you are probably already used to that. :)
Oh man! I have been telling my friends for the past two weeks that I wish they had nut-free nutella… Thanks so much for this!
My pleasure! I decided to test it with sunflower seeds because they are really inexpensive! :)
I pinned this recipe but never got a chance to make it – until TODAY! And, although I was skeptical, it was definitely a fantastic substitute for nutella!!!!! Delicious! I can taste the flavor of the sunflower seeds, but it is such a pleasant taste that I love it.
I did make a few changes to the recipe. First, I soaked my sunflower seeds in warm water and a teaspoon of salt. Then I dehydrated them overnight to get them back to normal. I skipped toasting them because I didn’t want the heat to denature the nutrients of the seeds.
Your proportions are perfect though. I used full fat coconut milk since I am going dairy-free for my nursing baby. And it really is amazing. I just have one very important question: I doubled the recipe and now I’m wondering if I can freeze some without ruining it? I have two full pint jars of this and don’t want to lose any!!
Hi Lisa! So glad that although you made substitutions the recipe came out great! yes, we played around with proportions for a long time before we published the recipe! here are some thoughts on freezing your homemade nutella: i don’t recommend it. You can, however, make nutella cookies and freeze it within the dough. or nutella fudge pops… other things. I’ve not heard positive things about the consistency of being able to “spread” it again once you thaw it out. IF you decide to freeze it, perhaps I’d suggest it in ice-cube sized portions. they can be easily added to recipes and doughs.
I’m wondering if I can do this with pre-made sunflower butter. I purchased some for my kids to have at a nut-free school and they didn’t like it, but if Ican add cocoa and srup, etc, maybe they’ll eat it and I won’t feel like I wasted money. How much “thick, creamy butter” does 2 cups of seeds make before the other ingredients are added?
Pam, I don’t see why not! start with 1 cup sunflower butter and add vanilla, cocoa powder and syrup. you might need to add an additional 1/4 cup of sunflower butter but i’d start there. you don’t need the other ingredients.
Would love to hear back if this worked or not! We buy the I M Healthy Chocolate Soynutbutter, and it is pricey at my local grocer. I order Sunbutter on Amazon for much cheaper and would love to try making it chocolate! I’ll probably give it a go, but I thought maybe the original poster might see this and give us a report!
I tried this and…YUM!!! This is going to go a long way towards satisfying my choco-holic daughter and husband when they have craving!! Also referred this recipe to a friend who’s son has severe allergies – what a great way to introduce chocolate and nutrition at the same time!! Thank you!!
absolutely! this was the answer for all of those “we love nutella but have nut allergies!” Plus, sunflowers are way cheaper than hazelnuts :)
I made this recipe over the weekend and mine came out chewy and sticky. Do you have any idea what I could have done wrong? I used all the ingredients And didn’t make any substitutions. It’s not creamy or spreadable.
Lori, were the sunflower seeds toasted or were they raw?
I toasted them