Bean

Sun-tella.

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}

  • Makes approx 1 cup
Ingredients
  • 1/2 cup Sunflower seed butter (sunbutter)
  • 1/4 cup Allergy safe semisweet chocolate chips
  • 1 tablespoon Coconut cream concentrate/coconut manna
  • 1/2 Vanilla bean, scraped
  • 2 tablespoons Maple syrup
  • 2 tablespoons Grapeseed oil
  • 2 tablespoons Coconut milk
  • pinch Sea salt
In This Recipe
Directions
  1. 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.
  2. 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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