April 30, 2012
This recipe is simple to make in a high-speed blender or a food processor and it’s the perfect nut-free Nutella substitute. Whether you have nut allergies or your school requires nut-free lunches, this recipe is one that won’t last long.
While we’re talking about going nut-free, you have to check out this video and blog post I did, comparing the top 5 peanut butter substitutes.
See which one is the best, and which ones don’t spread quite as easy, plus tips on where to buy them if you don’t want to make your own. Those can be so hard to find!
But first, let’s get to today’s Sunflower Chocolate Spread. This recipe is sure to be an instant hit with your kids. Just a few simple ingredients but it makes a delicious, spreadable treat!
Nut-Free Chocolate Spread
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.
How to Make Chocolate Sunflower Butter
You will need a food processor 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!
- Make the Sunflower Seeds
After a few minutes of processing the sunflower seeds they will turn into a thick creamy sunflower butter.
- Add the Remaining Ingredients
Once the sunflower seeds are processed add the vanilla extract, cocoa powder, maple syrup or honey, salt, coconut oil, and nut-free milk.
- Blend until Smooth
Blend the mixture until it reaches a smooth and creamy texture.
- Time to Eat!
Now we are ready to use this sunflower nutella with our favorite foods! Spread it over toast, in a sandwich, or with fresh fruit. Transfer the extra from the food processor bowl into an airtight container or jar.
Watch this quick video to see the magic happen!
Thanks to the sunflower seeds this chocolate spread has protein, vitamin E, selenium, and magnesium and don’t get me started on the health benefits of unsweetened cocoa powder!
What are your snacking plans with this sunflower chocolate nutella?
- 2 cups raw sunflower seeds, toasted
- 1 ½ tablespoons vanilla extract
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup or honey
- ¼ teaspoon salt
- 1 ½ tablespoons coconut oil
- ½ cup milk, dairy or nondairy
- In a medium non-stick pan, over medium-high heat, toast sunflower seeds, while stirring frequently to avoid burning. Remove from heat and allow sunflower seeds to cool to room temperature before the next step.
- In the bowl of a food processor or high-speed blender, process toasted sunflower seeds, stopping intermittently to scrape down the sides of the bowl, for 3 to 5 minutes, until the seeds have turned into a thick, creamy butter.
- Add in remaining ingredients and blend for an additional 4-5 minutes, stopping to scrape the sides from time to time, until smooth and creamy.
- Store in an airtight container up to two weeks in the fridge.