3 Ingredient Allergy-Friendly Nutella
(1-Bowl, Oil-Free, + Refined Sugar Free!)
Makes ½ Cup
This chocolate sunflower seed butter is the perfect alternative for those with nut allergies, but it's also just a super easy breakfast or dessert anyone can enjoy! Thick + spreadable, decadent yet guilt-free, and packed with plant-based protein. Make it smooth or chunky!
⅓ cup sunflower seeds, roasted and salted
3 tbsp cocoa powder
2 tbsp agave or maple syrup (to taste)
In a food processor, start by pulsing sunflower seeds until they're just broken up. Add in cocoa powder and continue to pulse/process the mixture until it's reached your desired consistency; scrape down sides as necessary.
Then, add the maple syrup and give the mixture a couple final pulses to make sure everything is thoroughly combined. Make it as smooth or as chunky as you like, adding a bit of water or neutral oil (vegetable/canola) if needed.
That's it! Enjoy as a topping for oatmeal or smoothie bowls, as a dip for fruit, or a spread for your favorite toast and crackers, or just eat it by the spoonful!
Best when kept in an airtight container in the fridge, and will last up to 5 days!
If you're starting with plain sunflower seeds, lightly toast them, but don't salt them. Just add a pinch of salt to the seed butter instead!
In place of a food processor, a blender should work just fine.
For original or plain sunflower seed butter (without chocolate), just omit the cocoa powder.
Although the maple syrup adds a nice contrast to the butter's saltiness and slight earthiness, feel free to skip it if you're looking for a less sweet-tasting seed butter.