Sunflower Nutella – Nut-free Recipe

Growing up in Spain I sometimes had Nutella sandwiches.  Ok, maybe not the healthiest of snacks but my grandmother served it as a treat.  Sometime in the 90s, she bought her first food processor; and she experimented like no one else to re-create a nut free version for my cousin.  After a while, sunflower chocolate spread is all she served.  Not too long ago, I stumbled upon Chocolate Covered Katie’s better than Nutella recipe and I adapted it to make a nut free and affordable version of the original.  –Laura

sunflower nutellaSunflower 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.  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. 
sunflower nutella

Doesn’t it look AMAZING with fresh strawberries?
Please, refrain from biting your screen and drooling over your keyboard.

sunflower nutella

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?

sunflower nutella

 

4.6 from 5 reviews
Sunflower Nutella
 
Author:
Cuisine: Snacks
Serves: about 2 cups
Ingredients
  • 2 cups raw sunflower seeds, toasted
  • 1½ tablespoons pure vanilla extract* use less if you want
  • ¼ cup cocoa powder
  • ¼ cup plus 3 tablespoons maple syrup (may sub agave or honey)
  • ¼ teaspoon salt
  • 2-3 teaspoons coconut oil or vegetable oil, optional (for extra smoothness)
  • ½ cup milk, dairy or nondairy
Instructions
  1. 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.
  2. 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.
  3. Add in remaining ingredients and blend for an additional 4-5 minutes or until smooth and creamy.
  4. Store in airtight container up to 30 days in the fridge --if it lasts that long.
 

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About Alison Bickel

Alison lives in the heart of the mid-west where, along with her husband, they raise their three boys. Whether it’s in the garden, the kitchen or tagging along on her boys’ latest adventure she looks for the simple beauty in everyday from behind her lens. On her blog, ‘this homemade life’ Alison shares tales of mothering, her passion for homemade food and obsession with farmer’s markets.