LISA’S TIP – I love making my own chocolate spread, as I know exactly what it contains, and I can make it just the way I like it. I warn you in advance though, it’s addictively delicious so you may well find yourself needing to make more pretty quickly! When I make this recipe, I often grind more coconut sugar than I need and then store it in an airtight jar so that I have powdered coconut sugar on hand whenever I need or want it. I prefer my chocolate sunflower seed butter (chocotella) to have a slightly runnier consistency as it’s easier to spread and drizzle however, if you prefer this consistency then keep the machine running till you achieve the texture you desire. You can keep this spread, in a sealed jar in the fridge, for up to 3-4 weeks – but I doubt it will last that long!