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.

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