This ain’t nutella.
It’s not even close – for a delicious version that is, check out this decadent chocolate spread (and it’s nut-free to boot!).
I hope you’re still with me, because if you are you will be rewarded with a luxurious pleasure. I’ve long been a fan of sunflower seed butter (sunbutter), so much so that I devoted an entire week to it a few years back. When you combine it with dark chocolate, you end up with a grown-up rendition of ‘nutella’; a version that pays its bills on time and drinks robust wine and keeps houseplants alive.
The palate experience of this salted dark chocolate sunflower seed butter goes like this:
- The strong, almost peanut-like flavour of sunbutter.
- The dark, bitter notes of dark chocolate.
- The hit of salt.
Given the order of the flavour adventure, perhaps I should be calling this Sunflower Seed Butter Dark Chocolate Salt, but that doesn’t make much sense or have the same ring, you know?
I used 85% dark chocolate in this recipe, though you could use anywhere from 60% – 100%. Anything above 80% isn’t going to be very sweet, which I am totally OK with. If you’re not, feel free to add some maple syrup, raw honey or your favourite natural sweetener.
This recipe is great for spreading on gluten-free toast or crackers and is absolutely amazing in dairy-free elixirs. Hot water, salted dark chocolate sunflower seed butter, cacao powder, coconut oil, honey and hemp seeds – it’s basically like thick drinking chocolate.
I also used it to make 3-ingredient cookies. But you’ll have to stay tuned for that recipe.
- 3 cups sunflower seeds, roasted or raw
- 2 oz dark chocolate, melted (about 2 generous tablespoons, or about half of a 85 g bar)
- ¼ - ½ tsp salt (I used the full ½ tsp cause that's how I roll now)
- Add your sunflower seeds to a food processor and blend until smooth and creamy.
- Melt the dark chocolate and add it to the food processor, along with the ¼ salt. Blend again to incorporate.
- Taste, and add more salt or sweetener if necessary.