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.
- 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!)
- Place sunflower seeds and coconut oil into the bowl of a food processor and process until smooth and creamy.
- Add cacao powder and continue to process until all of the cacao has blended in, then add your sweetener.
- Store in a glass jar in the fridge.