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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.
Nut-Free Chocolate Spread
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!
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 many ways, but is especially good spread on a slice of toasted whole wheat bread and topped with fresh fruit.
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!
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!
Ingredients
This Nut-Free Nutella Recipe is made with sunflower seeds and everyday staples. You’ll find the amounts are in the printable recipe card, but first, check what you’ll need:
- Raw sunflower seeds: toast them in a pan for a few minutes.
- Vanilla extract: super delicious when you combine it with cocoa!
- Unsweetened cocoa powder: it must have some chocolate!
- Maple syrup or honey: the sweetness this nut-free butter needs.
- Salt: to enhance the flavors.
- Coconut oil: makes the spread smoother.
- Milk: any dairy or non-dairy milk.
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!
- Process 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, with fresh fruit or on this incredible grilled nutella sandwich. Transfer the extra from the food processor bowl into an airtight container or jar.
How to Use Nut-Free Nutella
You can use this sunflower seed Nutella in so many ways and all of them are delicious! From an irresistible strawberry Nutella sandwich to my homemade S’mores poptarts, it’s hard to decide! Well, you don’t have to!
My kids also love spreading this nut-free Nutella over toast, making apple sandwiches, and often asking me to use it to fill my homemade uncrustables.
Nut-Free Nutella
Ingredients
- 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 non-dairy
Instructions
Toast the seeds:
- 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.
Make the spread:
- 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:
- Store in an airtight container up to two weeks in the fridge.
alex says
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.
MOMables says
glad it turned out well Alex! Since you used yogurt, remember to refrigerate it :)
Linda L Polk says
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.
Corie says
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.
MOMables says
did you roast the sunflower seeds? and how long did you let them run in the processor? this will make a big difference.
Anonymous says
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 :)!
MOMables says
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.
Eva says
The vanilla extract is 11/2 tablespoon or teaspoon? Tablespoon it seems quite a lot!
MOMables says
I use 1.5 tablespoons but you are welcome to use less.
Franki says
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!!
MOMables says
so glad you liked this Franki!! roasted or with a touch of salt is delicious!
sandy says
Does it have to have sunflowers?
MOMables says
Sandy, you can make this with any “nut” :) using the same ratio.
Julie says
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!
MOMables says
So great you enjoyed it Julie!
Tracy Breem says
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 :)
MOMables says
It’s definitely not as sweet as the store bought nutella but it will satisfy the chocolate craving!
Joan says
Where do you find raw seeds? I have not had luck finding them not made in a facility with other nuts. Thanks!
MOMables says
Joan, Here is where I buy them. It’s the best price I’ve found :)
megan says
I just bought some at trader Joe’s
KeeleyMcGuire says
Hi Joan, Bob’s has tree nut, wheat, soy, & dairy warnings – try GERBS for allergy free seeds.
KATHLEEN says
I made your sunflower nutella and it is out of this world great! Thank you so much.