Author Notes
Delicious spreadable sunflower seed butter chocolate spread. Great on toast, with graham crackers, as a dip for apples, or by the spoonful. Allergy-friendly. {GF/NF/DF} —denise | {wholly rooted}
Ingredients
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1/2 cup
Sunflower seed butter (sunbutter)
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1/4 cup
Allergy safe semisweet chocolate chips
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1 tablespoon
Coconut cream concentrate/coconut manna
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1/2
Vanilla bean, scraped
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2 tablespoons
Maple syrup
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2 tablespoons
Grapeseed oil
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2 tablespoons
Coconut milk
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pinch
Sea salt
Directions
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Melt your chips and coconut cream in a double boiler. Add your vanilla bean and maple syrup. Stir well. Pour into a blender or mixer. Add your sunflower seed butter, grapeseed oil, coconut milk, and sea salt. Whiz quickly to incorporate. Don't over blend or you will get sludge. Spoon into a jelly jar and store at room temperature. Will thicken slightly as the it cools.
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NOTES: You can substitute vanilla flavoring or glycerite for the fresh bean, but don't use extract, or the alcohol can make your chocolate seize. I use grapeseed oil, but you can substitute any oil that is LIQUID AT ROOM TEMPERATURE and has a mild/neutral flavor.
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