• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
MOMables® - Mealtime Solutions for Busy Parents!
  • MEAL PLANS
    • Classic Weekly Meal Plans
    • 30-Day Clean Eating
    • 7-Day Family Reset
    • Meatless Meal Plan
    • Grain-Free Meal Plan
    • Pantry Staples Meal Plan
    • Free Mealtime eCourse
    • Budget Meal Planning
    • Picky Eating Program
  • Cookbooks
    • 101 Packed Lunches
    • Chicken. It’s What’s for Dinner
    • Intermittent Fasting eBook
    • Meal Prep’d
    • More Cookbooks
  • Recipes
  • FIRST TIME HERE
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Classic Weekly Meal Plan
  • Meatless Meal Plan
  • Clean Eating Program
  • Picky Eating Masterclass
  • Free Mealtime Toolbox
  • Contact us
×

Sunflower Nutella – Nut-free Recipe

Sunflower Nutella
Sunflower Nutella
Sunflower Nutella

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. 

image: homemade sunflower nutella in a mason jar

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!

image: three side-by-side photos of sunflowers being blended in a food processor

1. Make the Sunflower Seeds

After a few minutes of processing the sunflower seeds they will turn into a thick creamy sunflower butter. 

image: homemade healthier nutella in a mason jar with strawberries

2. 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.

3.Blend until Smooth

Blend the mixture until it reaches a smooth and creamy texture.

4.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.

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?

Print Recipe| Pin Recipe

Sunflower Nutella

sunflower nutella

★★★★★

4.8 from 8 reviews

This nut-free nutella recipe is quick and delicious. By using sunflower seeds it’s nut-free!

  • Author: MOMables
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: about 2 cups 1x
  • Category: Dips/Spreads
  • Cuisine: Snacks

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Store in an airtight container up to two weeks in the fridge.

Equipment

The Best Homemade Kids’ Lunches on the Planet

Buy Now →

The Best Homemade Kid’s Snacks on the Planet

Buy Now →

Food Processor

Buy Now →

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 156
  • Sugar: 6.2g
  • Sodium: 50.4mg
  • Fat: 11.5g
  • Saturated Fat: 1.3g
  • Carbohydrates: 11.8g
  • Fiber: 2.7g
  • Protein: 3.6g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

Reader Interactions

Comments

  1. kim

    December 02, 2021 at 4:35 pm

    Hi, Ive made this twice and each time it seems to seperate and there is an oily substance at the bottom.. is this normal..? should I tip the oil out or try and mix it in? not sure why it keeps happening.
    Thanks

    Reply
    • MOMables-Laura

      December 06, 2021 at 4:16 pm

      Hi Kim, it’s normal and I would try mixing the oil in just like you would with all-natural almond or peanut butter.

      Reply
  2. Lin

    January 18, 2021 at 10:04 am

    Hi. I just came across this recipe and just wondering if I could use raw cacao powder (due to its low fat content) to make the Sunflower Nutella spread?

    Reply
    • MOMables-Laura

      January 18, 2021 at 5:31 pm

      Hi Lin, raw cacao powder should work just fine.

      Reply
      • Lin

        January 23, 2021 at 3:09 am

        Thank you for your reply. Will try this soon!

        Reply
  3. Chetan Mehta

    January 05, 2021 at 5:26 am

    Will definitely try this out!!
    I have replaced Nutella with Date Butter Cocoa. Date Butters are not only vegan but also loaded with health benefits – Cocoa date butter helps me as I know I am fueling my body instead of filling it. Everything Happy’s Date Butter Cocoa is a savior. Check out https://everythinghappy.in/product/date-butter-cocoa/ for more and you’ll get my point.

    ★★★★★

    Reply
    • Haneen Khanfar

      March 08, 2021 at 2:47 am

      Hey
      Can I use pumpkin seeds instead of sunflower seeds?

      Thank you

      Reply
      • MOMables-Laura

        March 11, 2021 at 5:22 pm

        Yes! Pumpkin seeds can be swapped for sunflower seeds.

        Reply
  4. Tina

    September 24, 2020 at 1:07 pm

    I made the Sunflower Nutella and it is absolutely delicious! Thank you for the recipe.

    ★★★★★

    Reply
  5. Rebretta

    October 03, 2018 at 8:08 pm

    Big thumbs up from our house! I’ve never had sun butter but this tastes and smells like chocolate fudge brownies. It’s like eating the brownie batter right out of the bowl (safely!). Love it. It’s going with my daughter to dip for lunch fruit and pretzels.

    Reply
  6. Steph

    March 20, 2016 at 4:02 pm

    The final product was very good. However, when I followed the recipe, it tasted exactly like sunbutter. Although it looked chocolatey, I had to add a LOT more cocoa powder (well over a cup) to get it to taste anything like chocolate. I added more milk to thin it out (bc of the extra cocoa), but next time I think I would use coconut milk instead. I also added more maple syrup, which really surprised me, because I nearly always use far less sweetener than a recipe calls for. It is delicious, though, and the prefect consistency. I am pretty excited about our “suntella”, as is my 4-year old!

    ★★★★

    Reply
    • MOMables

      March 22, 2016 at 3:53 pm

      I’m glad you got it to work out for you! I think coconut milk would make it so deliciously creamy.

      Reply
  7. Jack

    February 09, 2016 at 6:48 pm

    is there any way to make these without hazelnuts or sunflower seeds?

    Reply
    • MOMables

      February 10, 2016 at 2:46 pm

      you can use peanuts instead.

      Reply
  8. Gabrielle

    November 01, 2015 at 10:50 pm

    Hi, I make this all the time and love it. I’ve just made some more but it went grainy, could it be the milk powder I added instead of milk? Do u think it can be rescued? Thank you
    Gabrielle

    Reply
    • MOMables

      November 08, 2015 at 1:49 pm

      yes, definitely the milk powder. it needs a little extra liquid. did you add water to save it?

      Reply
  9. Brooke

    September 05, 2015 at 1:00 pm

    Planning to make this today, but my sunflower seeds are roasted. Do I need to toast them at all?

    Reply
    • MOMables

      September 22, 2015 at 11:57 am

      They should be fine.

      Reply
  10. Nat

    July 03, 2015 at 9:44 pm

    This is a favourite in our house! I’ve made it several times now, and it never lasts long enough to go bad.
    I try to avoid processed foods, additives, preservatives and excess sugar/ salt, so knowing what exactly is in this spread appeals.
    My four kids (aged from 5 to 9) and my hubby all like this, and for me it is chocolatey enough to satisfy my chocolate “needs”!!
    Of course it doesn’t taste just like Nutella, because it isn’t. But, like anything, your taste buds adjust. My family call it Chocolate Spread, so that is what it is :-)
    Thanks so much for a great recipe!

    ★★★★★

    Reply
  11. Elizabeth

    April 19, 2015 at 3:08 pm

    FINALLY made this today (I bought the sunflower seeds about 6 months ago!) Although I didn’t get quite the smooth texture I was looking for, I would attribute this either to my toasting time or my processor. It certainly was smooth enough for my texture driven son to proclaim he liked it :) Also, my first impression was that it wasn’t sweet enough (of course, it isn’t loaded with sweeteners) but I’m holding off before adding anything unless someone actually complains. I think my taste buds will quickly adjust. All in all, I’m really happy I tried this, and I’m sure I’ll be making it again! My son is thrilled because he loves graham crackers with Sun Butter and Nutella and now he can finally take some to school. Thanks for another winning recipe.

    ★★★★

    Reply
    • MOMables

      April 20, 2015 at 7:44 am

      I’m so glad this was a winning recipe!!

      Reply
  12. Mary

    February 16, 2015 at 8:25 am

    i tried this yesterday and it wasn’t a big success. It’s thick and dull (not glossy like the photo) and doesn’t taste chocolatey at all, it just tastes like sunflower seeds.

    Reply
    • MOMables

      February 16, 2015 at 11:35 am

      Mary, did you toast your sunflower seeds? Also, you might have to add a little additional oil to make it smoother. nut butters are not an exact science since the age of the seeds/nuts can alter the amount of natural oils.

      Reply
      • Mary

        February 16, 2015 at 8:49 pm

        I toasted them but maybe not enough? I’m going to give it another try as it would be good to have an alternative to the nut-free butter I send to school. It also has lot of quick snack possibilities.

        Reply
        • MOMables

          February 16, 2015 at 11:51 pm

          if it’s not smooth enough, add a little coconut oil to smooth it out. enjoy!

          Reply
  13. Georgina

    September 24, 2014 at 5:48 pm

    I know I’m a bit late coming to this party but my son was just diagnosed with a hazelnut allergy on top of his peanut allergy… Bye bye Nutella

    Reply
  14. May

    September 04, 2014 at 7:07 pm

    Hello dear, Im planning to try this recipe… but maple syrup is really expensive here in our place… can i use corn syrup instead? :)

    Reply
    • MOMables

      September 05, 2014 at 8:56 am

      could you use honey instead? it’s cheaper. I am not a fan of corn syrup.

      Reply
      • May

        September 30, 2014 at 3:55 am

        thanks thanks! is it also possible if i’ll substitute melted butter to your veg oil? wondering if the spread will last as long yours…. :)

        Reply
        • MOMables

          October 03, 2014 at 3:50 am

          I’ve never tried it with butter.

          Reply
  15. Petra

    August 01, 2014 at 9:18 pm

    Thank you so much for this recipe. I made it tonight and it is so delicious! My 4 y/o is allergic to nuts and his sisters love nutella so I figured this would be perfect. The girls love this nut free version, so do I. The boy, who is the main reason we tried this, said: That is gross, Mom.
    :(
    Me and the girls will still enjoy our chocolatey treat

    Reply
  16. Rachel

    July 10, 2014 at 11:00 am

    I ordered the Bob’s Red Mill sunflower seeds but the label says they are processed on machines that also process tree nuts. :-( so we will have to sub Sunbutter I guess.

    Reply
    • KeeleyMcGuire

      July 15, 2014 at 4:03 pm

      Hi Rachel, Bob’s has tree nut, wheat, soy, & dairy warnings – try GERBS for allergy free seeds. http://www.MyGerbs.com

      Reply
  17. alex

    April 28, 2014 at 9:56 am

    Great recipe really turned out well like real peanut butter but in chocolate form. I made some adjustments though instead of syrup I used 1/4 cup prunes which made it sweeter nice and thick and added fiber. I omitted salt I don’t like it and I replaced the oil with 3-4 tbsp. of greek yogurt really made a smooth creamy texture. I did not add vanilla cause I thought might take away from chocolaty taste I just used more milk. Came out great will make again.

    Reply
    • MOMables

      April 28, 2014 at 10:04 am

      glad it turned out well Alex! Since you used yogurt, remember to refrigerate it :)

      Reply
    • Linda L Polk

      March 02, 2021 at 11:52 pm

      Vanilla only complements and enhances chocolate flavor; definitely doesn’t take away from it!
      This is a great recipe; I make it with carob due to chocolate allergy.

      ★★★★★

      Reply
  18. Corie

    February 28, 2014 at 4:17 pm

    Mine came out with a gummy thick texture. Is it suppose to be that way or is itsuppose to have that smooth nutella texture. I did it exactly like yourrecipe says. The taste is good the texture is aweful.

    Reply
    • MOMables

      March 02, 2014 at 10:41 pm

      did you roast the sunflower seeds? and how long did you let them run in the processor? this will make a big difference.

      Reply
  19. Anonymous

    February 24, 2014 at 2:27 pm

    I would really like to try your recipe,but I want to use hazelnuts.But I have a question:when I put them in the food processor should I process them until they form a kind of hazelnut butter or until they form a kind of hazelnut cream,and then add the rest of the ingredients?Thank you,I can’t wait to make this :)!

    ★★★★★

    Reply
    • MOMables

      February 26, 2014 at 5:31 pm

      you are going to need to roast hazelnuts first to release the oils (they will be oily and the skin peels off easily). then follow the recipe and imagine the sunflower is actual hazelnuts.

      Reply
  20. Eva

    February 23, 2014 at 6:35 pm

    The vanilla extract is 11/2 tablespoon or teaspoon? Tablespoon it seems quite a lot!

    Reply
    • MOMables

      February 26, 2014 at 5:40 pm

      I use 1.5 tablespoons but you are welcome to use less.

      Reply
  21. Franki

    December 25, 2013 at 2:34 pm

    Oh…my…god! Thank you so much for this recipe! We just had to go all nut free in our house due to severe allergies. This recipe was easy and sooooo delicious! I only had one cup of sunflower seeds in the house so I made a small batch which is sooooo sad! I also had unsalted roasted seeds, so I still roasted them for just a minute not to dry them out, worked out great. I added a touch of seat salt because I like the salty/sweet combo! Thank-you!!

    ★★★★★

    Reply
    • MOMables

      December 25, 2013 at 11:31 pm

      so glad you liked this Franki!! roasted or with a touch of salt is delicious!

      Reply
  22. sandy

    November 28, 2013 at 10:42 pm

    Does it have to have sunflowers?

    Reply
    • MOMables

      November 28, 2013 at 10:45 pm

      Sandy, you can make this with any “nut” :) using the same ratio.

      Reply
  23. Julie

    November 06, 2013 at 11:11 am

    I just bought sunflower seeds last night,and then I saw this recipe. It was meant to be! I think I am going to try come up with some kind of sunbutter cookie dough balls with this in the middle. Thanks for the great recipe!

    Reply
    • MOMables

      November 06, 2013 at 9:48 pm

      So great you enjoyed it Julie!

      Reply
  24. Tracy Breem

    September 25, 2013 at 1:39 pm

    I finally made this after a month having the recipe. My husband said I should use honey as a substitute for the syrup but definitely not sweet for my little one. I think I am going to add some syrup or confection sugar and mix. Hopefully my picky 4 yr old will like :)

    Reply
    • MOMables

      September 25, 2013 at 2:32 pm

      It’s definitely not as sweet as the store bought nutella but it will satisfy the chocolate craving!

      Reply
  25. Joan

    September 23, 2013 at 7:38 pm

    Where do you find raw seeds? I have not had luck finding them not made in a facility with other nuts. Thanks!

    Reply
    • MOMables

      September 24, 2013 at 2:49 pm

      Joan, Here is where I buy them. It’s the best price I’ve found :)

      Reply
    • megan

      April 06, 2014 at 12:27 pm

      I just bought some at trader Joe’s

      Reply
    • KeeleyMcGuire

      July 15, 2014 at 4:03 pm

      Hi Joan, Bob’s has tree nut, wheat, soy, & dairy warnings – try GERBS for allergy free seeds. http://www.MyGerbs.com

      Reply
  26. KATHLEEN

    September 23, 2013 at 6:16 pm

    I made your sunflower nutella and it is out of this world great! Thank you so much.

    Reply
  27. Netty

    June 05, 2013 at 4:57 pm

    This is AMAZING…I bought a new food processor just to try this. Well, I was really wanting one and this recipe pushed me to go ahead and buy one. As the recipe says…the purchase was worth it just for this recipe. I made this last night and couldn’t believe how easy it was. I put it in two glass containers and we had if for a snack this afternoon. My kiddos LOVED it and gave me the double thumbs up. :) The possibility are endless on how we can use this spread this summer. THANKS so much for sharing this recipe, I can guarantee we will be making this often.

    Reply
  28. ashleigh b

    May 27, 2013 at 8:48 pm

    Can someone tell me how long they toasted the seeds and how long they processed them? I couldn’t get the nuts to turn to paste and I processed them forever. My picky child doesn’t like it because it’s too bumpy! Crazy I know.

    Reply
    • MOMables

      May 27, 2013 at 9:20 pm

      I toast my seeds on a pan for a few minutes. they begin to smell “nutty” or light brown, not burned. 1) where did you make the butter? blender? food processor? your blades could be a bit dull. might need sharpening. you can do that by processing ice cubes in there. a few cups at a time until you get shaved ice. dump, repeat.

      Reply
  29. Lori

    March 12, 2013 at 7:50 pm

    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.

    Reply
    • Laura

      March 12, 2013 at 10:37 pm

      Lori, were the sunflower seeds toasted or were they raw?

      Reply
      • Lori

        March 13, 2013 at 5:48 am

        I toasted them

        Reply
  30. Melissa

    February 22, 2013 at 4:33 pm

    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!!

    Reply
    • Laura

      February 22, 2013 at 9:28 pm

      absolutely! this was the answer for all of those “we love nutella but have nut allergies!” Plus, sunflowers are way cheaper than hazelnuts :)

      Reply
  31. Pam R

    December 30, 2012 at 3:20 pm

    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?

    Reply
    • Laura

      December 30, 2012 at 4:54 pm

      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.

      Reply
      • JulieL

        February 07, 2013 at 10:18 am

        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!

        Reply
  32. Lisa G.

    November 11, 2012 at 3:29 pm

    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!!

    Reply
    • Laura

      November 12, 2012 at 11:27 am

      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.

      Reply
  33. Sarah Grooms

    November 03, 2012 at 10:53 pm

    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!

    Reply
    • Laura

      November 04, 2012 at 10:16 am

      My pleasure! I decided to test it with sunflower seeds because they are really inexpensive! :)

      Reply
  34. ali

    September 03, 2012 at 2:31 pm

    Looks good
    One of my kids cant eat cocoa. Do you think we could use carob powder instead? Love your ideas.
    Thanks for sharing.

    Reply
    • Laura

      September 03, 2012 at 3:41 pm

      yes, definitely you can sub carob powder. it might not be as “chocolatey” but you are probably already used to that. :)

      Reply
  35. Melinda C.

    August 12, 2012 at 4:27 pm

    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 :)

    Reply
    • Laura

      August 12, 2012 at 9:47 pm

      wow! double whammie!! so cool. let us know how they come out!

      Reply
  36. Homa

    May 03, 2012 at 1:22 am

    So excited to try this! Thank you!

    Reply
    • Laura

      May 03, 2012 at 4:01 pm

      Let us know how it comes out for you!

      Reply

Trackbacks

  1. Nutella Coolwhip Popsicles Recipe says:
    March 23, 2020 at 9:40 AM

    […] Here is a  NUT FREE Nutella Recipe, that can be used for this recipe, school/camp lunches […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Laura! I help you eliminate processed foods and added sugar from your family's diet with organized meal plans or a 30-day reset.

Show me how →

Fresh Favorites

  • DIY Frozen Uncrustables
  • Eggless French Toast
  • Disposable Sack Lunch Ideas for Field Trips & Camp
  • Homemade Instant Oatmeal Packets

Popular Now

  • 5 Minute Quick Lunch Ideas for School
  • Gluten, Egg, and Dairy Free Chocolate Cake
  • Healthy Meals Picky Eaters Will Eat
  • 5 Healthy Wraps for School Lunch

Footer

^ back to top

Sample Meal Plan

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program
  • Who We Are

Resources

  • Meal Planning
  • Picky Eating
  • Clean Eating
  • Contact Us

Privacy | Permissions | Membership Terms

COPYRIGHT © 2022 LAURA FUENTES · DESIGN BY FUENTES MEDIA