Chocolate Sunflower Butter

What is the secret to creamy nut butters? I’d really like to know.

With the exception of my homemade peanut butter, nothing I’ve tried has turned out with a  smooth, drippy consistency. Most of my nut butters end up thick and grainy.

Although to be fair, this recipe was becoming quite creamy, until I added cold maple syrup to it. Clearly in my haste to add sweetness, I forgot that chocolate + cold moisture = seizing. Oops.

Nevertheless, this sunflower butter tasted rich and chocolatey.

And who are we kidding – I wasn’t intending to spread it on anything. The plan all along was to devour it straight from the jar with a spoon.

Chocolate Sunflower Butter
Prep time
Total time
gluten-free, dairy-free, soy-free, egg-free, vegan, refined sugar-free
Recipe type: Spread
Serves: 8
  • 1 ½ cups raw sunflower seeds
  • 2 tbsp raw cacao powder
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup, or sweetener of choice (make sure it's room temperature!)
  1. Place sunflower seeds and coconut oil into the bowl of a food processor and process until smooth and creamy.
  2. Add cacao powder and continue to process until all of the cacao has blended in, then add your sweetener.
  3. Store in a glass jar in the fridge.



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One Response to Chocolate Sunflower Butter

  1. czechvegan May 23, 2011 at 11:14 pm #

    This is amazing, really the BEST thing ever! Sunflower seeds plus chocolate are match made in heaven! :)