nutbutter - Sunflower Chocolate Spread

By tinathorn

Ingredients

• 1 cup raw sunflower seeds
• 1/4 cup unsweetened hemp milk
• 3 tablespoons honey or maple syrup
• 2 tablespoons canned coconut milk (full fat)
• 2 tablespoons unsweetened cocoa powder, preferably organic
• 1 tablespoon virgin coconut oil
• Pinch of sea salt

Details

Adapted from simplygluten-free.com

Preparation

Step 1

In a large dry skillet over medium heat, toast the sunflower seeds, stirring occasionally, until golden brown and fragrant—about 5 minutes. Transfer the hot sunflower seeds to a food processor fitted with the steel blade. Process for 20 seconds to grind the seeds. Add the remaining ingredients and process until thick and smooth, 3-4 minutes, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.

Store in an airtight container in the refrigerator for up to 1 week.