Grown men bring it to lunch on construction sites, generations of school children consuming it for days, sometimes weeks at a time. It is the vegetarian’s lunch of choice, it requires no refrigeration, and can be consumed with little mess and no utensils. The one and only Peanut Butter and Jelly Sandwich…
We now enter the school zone, where the otherwise innocent little legume has been banned from educational existence, for good reason, of course, considering the alarming increase in peanut-related allergies. When one door closes, another opens, and the peanut butter predicament has led me to this creamy, satisfying Chocolate Sunflower Nut Butter. So very good with apples, toast, celery and banana’s.
I have a hard time putting a cup of sugar into anything, so I used a half cup in my batch, lending it an earthier flavor than a traditional Nutella spread. On my next batch, I might add a bit more sugar and maybe a pinch of cinnamon.
Chocolate Sunflower Nut Butter
2 cups of sunflower seeds
½ cup cocoa powder
½ cup to 1 cup of powdered sugar (sweeten to taste)
Pinch of salt
3 Tablespoons of sunflower oil or canola oil
Roast the sunflower seeds for about 10 minutes at 350 degrees. You don’t have to do this step, but freshly roasted nuts never hurt anyone.
Add seeds to a food processor and pulse for several minutes until creamy. This could take between 5-8 minutes. Add the salt, cocoa, powdered sugar, vanilla and oil and pulse until well mixed and creamy.
Serve with fruit, bread, baked goods, or a good old spoon.