I am back! Well at least I will try to be back. It’s December, a month of joy and happines they say. I say that kind of thinking should be with us all year round tough.
We will definitely bake some cookies, pancakes or something to satisfy our sweet tooth. Healthy or not so much, chocolate is probablz an ingredient alwazs involved in baking right?
So why not make some homemade Chocolate Sunflower Seed butter?! Yes we hear of peanut butters, almond butters and others and some of you probablz heard of sunflower seed butter. Well if you haven’t tried it yet, you just have to!
It is so amazing that I ate the whole mini jar in few days.
Why I really love it? Because sunflower seeds are a bit more easier to blend and you won’t break or overheat your blender doing this! For those allergic to nuts this is a perfect choice – it’s nutless. you really need 10 minutes to blend this thing and enjoy it still a bit warm.
Here we go…
Ingredients: (makes a smaller jar of sunflower seed butter)
- 1 cup sunflower seeds (135g)
- 3 TBS melted coconut oil (40g)
- 2 TBS cacao powder (15g)
- 2 tsp erythritol
- 1/2 tsp salt
Place the sunflower seeds on some parchment paper or silicone and roast them at 175 C (350F) for 5-10 minutes.
Transfer the seeds into an ‘S blender’ and blend them.
Add the rest of the ingredients and just blend.
Easy, healthy, low carb, sugarless and nutless chocolate butter you can spread on your favorite healthy cookie, pancakes or as I do it just eat it with a spoon. I also tried it with some low carb pumpkin biscuits – recipe for which coming soon.
Just be careful, it will be gone in few days! I left it in my cabinet and not in the fridge just because I knew I will eat it in few days so it won’t get bad. You can put it in the fridge but then leave it outside to soften a bit whe you want to eat it.