CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOY, YF
*SUF option noted in Cat's Comments
Grind sunflower seeds to a powder in a food processor (OR grind in a high speed blender like the Vitamix OR a coffee mill, then add to food processor). Add in rest of ingredients to the food processor. Turn on machine and pour a bit of non-dairy milk in the feed chute to get a thick, but smooth paste. Take a bit of dough and roll in the palm of your hand to make mini bliss balls. You can roll into cocoa/carob powder, if you like.
To Use This Recipe as a Nut-free "It's not Nutella" Chocolate Spread:
--> Increase the amount of non-dairy milk to form a smooth, thick liquid. Store in a glass container in the fridge and spread on cookies, bread, toast, etc.
If you'd like to have a bit of texture to the cookies, then grind the seeds in the food processor to small bits using the pulse button.
If you'd prefer to have a less sweet confection (or spread), use 2 TBsp honey/maple syrup. You can also use honey that has royal jelly in it or that is just pure honey. Alternatively, for a sugar-free option, swap out the honey/maple syrup with a liquid stevia and add to your sweet liking taste.
For a sweeter version, soak the sunflower seeds in a big bowl with 5x the amount of water to cover for 4 hours. Stick your hand in the bowl and rub the seeds between your fingers to remove the skins. The skins will float to the top of the water and you can scoop them out with a sieve. Drain and rinse the seeds, then use in the recipe.
Note that if you like the taste of this spread, you might want to double the recipe ;)
Also note that while this recipe doesn't contain nuts, it is by no means FF!
Final alternative: you can replace the sunflower seeds with an equal amount of nuts of your choice (hazelnut and almond come to mind).
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, SALF, SOYF, SUF, YF
Make your nut butter in the food processor, then add in the cacao, stevia to taste and the non-dairy milk. Blend 'til smooth. Keep refrigerated.
CF, DF, EF, GF, GRF, MF, SALF, SOYF, SUF, YF
In a food processor, grind the nuts. Add in the coconut oil so that the nut butter takes on a smooth consistency. Store in a mason jar, either in the cupboard or fridge. You can add in stevia to taste to sweeten, if you wish.
Making nut butters and seed butters is so EASY! Many of the nut/seed butters on the shelf in the store are rancid or go rancid quickly. Indeed, once nuts and seeds are shelled, they start to oxidize quickly. Ideally, you'd want to buy nuts in the shell, crack them open, soak the nuts, drain and rinse well, then turn them into butter. BUT, we don't always have that luxury, whether for financial or time constraint reasons.
Next best is getting your nuts/seeds organic and refrigerated. Really nice if there's a high rotation rate too, meaning that the seeds/nuts sell well, so the store is constantly having to order fresh supplies.
Soaking seeds/nuts helps to release their enzyme inhibitors. 4-8 hours suffices, then drain, rinse the seeds/nuts well and get to making that butter. OR, you can dry your nuts/seeds in a dehydrator on mesh sheets or on cookie sheets on the lowest temperature setting in your oven. Once dried, store your nuts/seeds and make your nut/seed butter at a later time, or go ahead and make it right then.
Some people do like to sprout their seeds/nuts before making them into a butter, and you can choose to do that too if you like :)
If you're in a pinch, don't bother about all this soaking and drying business ;) I sometimes just get the seeds/nuts from the health food store and go about my business and at other times use my "stash" of dried nuts/seeds :)
You can make nut/seed butters using a food processor or using the blank screen of the Omega Juicer.
You can make just one type of seed or nut butter, e.g. just sunflower seeds, just pumpkin seeds, just walnuts, just macadamia nuts, etc. OR consider making these unusual nut butters:
To make a faux peanut butter, try using Jungle Peanuts (there's no aflatoxin in them). Another unusual nut butter is to use Pili Nuts (which some say kinda tastes chocolatey) and then there's Apricot Kernels. Apricot kernels are seeds that are found inside apricot pits. You can buy apricot kernels from health food stores and Asian markets and even buy Apricot kernel butter.
Adding in oil, as I did in this recipe, helps to make the butter smooth. I chose coconut oil because of its antimicrobial nature, but adding in walnut, avocado or a light olive oil can also work well. Adding in the same oil as the nut/seed used (such as walnuts and walnut oil) is a good tip to maximize on flavor.
As with most of my recipes, zero salt is used, but you could add in some if you wanted. Some people like their butters sweet, so adding in stevia is an idea. However, you can also spread on the butter (say, on toast), then sprinkle on stevia granules to make it sweet that way, too.
Playing with nut/seed butters can be so much fun! I chose equal amounts in this recipe, but you could do 1/3 each pecan, walnut & hazelnut, OR 1/3 each pecan, walnut & almond OR 1/2 each walnut and almond, OR...You get the idea. You can also do the same with seeds and nuts, playing around with the amounts, such as mixing in sunflower seeds with almonds. Tons of recipes abound on the internet too ;)
Want to make it crunchy? Pulse chop a handful of nuts/seeds in the food processor before making the nut/seed butter and reserve them. Make the nut/seed butter in the food processor and then add in the pieces. Simple, I know ;)
To make it like "nutella," as in a chocolate nut/seed spread, add in cocoa powder OR raw cacao powder or even untoasted carob powder. Sweeten to taste with stevia. Remember that you can use a combination of stevia/erythritol or stevia/monk fruit (such as Lakanto, which you can also buy from Amazon or Well.ca). You can also buy flavored stevia, such as Chocolate Stevia, English Toffee or Vanilla Stevia, which will impart a richness to your spread. You can check out the company Sweet Drops at Vitacost, if you are interested.
How much you ask? Depends how chocolatey and sweet you like your spread. You can try this Chocolate Pecan & Walnut Nut Butter. The classic, of course, is marrying hazelnuts with chocolate :) Mmm, chocolate!
Last tip: remember that each batch of nuts is different. Some taste sweeter, some have a more bitter taste. And some nuts/seeds are sweeter in nature while others are more bitter. Sunflower or pumpkin seed butter, for example, have their own particular taste.
Finally, too lazy to make your own?
Rawtella is a company that makes great spreads with nuts and chocolate using coconut sugar-> get 'em HERE, if you'd like.
BTR makes sprouted seed & nut butters, including pistachio, black sesame seed and tahini-> get 'em HERE, if you'd like.
This recipe is nutty over nuts, so definitely does not qualify for NUTF or FF ;) However, if you have nut allergies or know of someone who does, these are worth a try:
ENJOY having fun playing around with nut & seed butters :)
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