Sunflowers.

I’m pretty sure I have an allergy to almonds.

I figured this out when I gave up peanut butter for lent and started eating almond butter like I was a starved child.

Not so clever now are ya, Chels?

Anyway, the stuff gives me an itchy throat, leaves me bloated, and swollen in my stomach and legs.

What gives?

So, I took myself off of it and switched to sunflower seed butter.

Ummmmm….brilliant.

Every time I think of sunflower seeds, one person comes to mind, my uncle/godfather.

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The man is a sunflower seed addict.

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I’m talking sunflower seed kernels on the floor board of his car.

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Don’t judge him.

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Being the frugal person that I am, I decided to make my own.

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Because obviously there is gold inside a $12 jar of sunflower seed butter.

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Oh, and I added my own “chocolate” concoction.

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Only because I’m pretty awesome like that.

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😉

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Oh, and because these sunflower seed butter companies need to get on my level.

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Y’all…insanely creamy.

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That’s all.

Chocolate Sunflower Butter
Author: 
Recipe type: Snack, Spread, Seed Butter
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Toasted sunflower seeds get pulverized to form a creamy seed butter, swirled w/ a chocolate cacao mixture, and a hint of sea salt. Gluten-free, vegan, paleo, refined sugar-free, nut-free.
Ingredients
  • 2 c. raw, unsalted sunflower seeds, unshelled
  • 1 t. melted coconut oil
  • 1 t. cacao powder
  • ¼ t. pure vanilla extract
  • ¼ t. sea salt
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the sunflower seeds evenly out on the baking sheet.
  3. Bake for 15-20 minutes, or until golden, tossing the seeds halfway through the baking process.
  4. Let the seeds cool for about 5 minutes.
  5. Place the seeds in a large food processor and process on high until the seeds begin to break down and form a creamy butter.
  6. This takes about 5-8 minutes, and you may need to scrape down the sides of the bowl as you go.
  7. In a small bowl, combine the melted coconut oil & cacao powder, mixing until smooth.
  8. Stir the cacao mixture and sea salt into the sunflower butter mixture and mix until combined.
  9. Serve spread on a piece of toast, muffin, or drizzled over fresh fruit and yogurt.

 

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