Chocolate Sunflower Seed Butter
- food processor
- baking tray lined with parchment paper
- mixing spoons
- kilner storage glass jar
- 300 g sunflower seeds
- 2 tbsp. rapeseed or light & mild olive oil
- 30 g coconut or regular sugar or a sweetener of your preference
- 15 g cacao or cocoa powder
- 1 tbsp honey or maple syrup
- 1 tsp. sea or pink Himalayan salt
- spoon over porridge, yogurt or ice cream, spread over toast, pancakes or waffles, use as a dip for fresh strawberries – or just eat it straight off the spoon!
- Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
- Line a large baking tray with parchment paper or a silicone baking mat.
- Spread the sunflower seeds out evenly across the lined baking tray, and place into the oven to toast for 10-12 minutes, removing the tray and giving them agood stir halfway through to ensure they toast evenly and don’t burn - the seeds are ready when they’re lightly browned and have started to release a wonderful nutty aroma. Alternatively, you can toast the seeds in a non-stick frying pan over a medium heat, tossing frequently, but keep a close eye on them as they will burn quickly, and taste bitter. Remove from the oven/pan and set aside to cool slightly.
- If you’re using coconut sugar, then place it into a food processor and grind it until it has a soft, sandy consistency – this will take approximately 5 minutes – then remove it and set aside.
- Tip the cooled sunflower seeds into the food processor and blend for 6 minutes, until the seeds go from being a coarse consistency, to a powder and finally, to forming a ball – make sure to stop every so often and and scrape down the sides of the bowl so that nothing escapes!
- Add the oil, sea salt, cacao (or cocoa) powder and your choice of sweetener, then continue to blend for an additional 4 minutes, until you achieve a smooth, runny consistency that easily slides off a spoon. Pour the mix into a bowl, then stir in the honey (or maple syrup).
- Taste the mixture and, if necessary, add a little more sugar or salt until you achieve your desired flavour profile; I find that sunflower seeds can have a slight bitterness to them, so the ratio of salt to sugar I’ve mentioned above is perfect for me, but feel free to experiment until you find your definition of deliciousness.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood