Monday, January 6, 2014

Chocolate Sunflower Butter

In my quest to find new recipes for the new year, I ran across this one for a nut free Nutella-like recipe. I was skeptical at first. Will it be difficult to make? Will my kids actually eat it? Turns out that it is very easy to make and my kids love it! I got the recipe from MOMables, a subscription blog that helps parents with healthy lunch ideas for kids. I haven't pulled the trigger on the subscription yet, but she also offers a free weekly email with some helpful tips.


  • 2 cups of raw sunflower seeds, toasted
  • 1 and 1/2 Tablespoons of pure vanilla extract
  • 1/4 cup of cocoa powder
  • 1/4 cup + 3 Tablespoons of maple syrup (you can substitute with honey or agave)
  • 1/4 teaspoon salt
  • 2-3 teaspoons of vegetable oil (optional for smoothness) 
  • 1/2 cup of milk (dairy or non dairy)
What To Do
  1. In a medium non-stick pan, toast sunflower seeds on medium high heat. Still frequently to avoid burning.
  2. Spread out seeds on a cookie sheet to cool.
  3. In the Vitamix (or food processor) process the seeds down until the seeds have become a thick, creamy butter (you will need to scrape sides as you go to mix uniformly) 
  4. Add remainder of ingredients until smooth and creamy
  5. Store in an ait-tight container in the fridge for up to a week (I promise it will be gone before then)
I'm telling you, this woman is a genus! This stuff is delicious and both kids love it! You can serve it cold or heat it up a bit and we eat it with apple slices, pear slices, bananas, and pretzels! And it's especially great for us because where Busy can pack peanut butter in her lunch, the Beans can't. This is a great nut free alternative!! And if you call it chocolate, they totally buy it ;)

Enjoy :)

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