Growing up, I was never the greatest fan of nut butters. While all of my friends gladly ate peanut butter and jelly sandwiches for lunch, ants on a log for snacks (one of Justin’s favorites), and spoonfuls of peanut butter straight from the spoon, I preferred other things. Things like hummus, olives, and mustard, usually with pretzels or pita, for every meal and snack (besides breakfast). I just didn’t get peanut butter. Things have changed over the years, and I slowly began to realize the greatness not just of peanut butter, but of all nut butters. In fact, it wasn’t until I became vegan that nut butters became a regular part of my diet (not out of necessity, but because I truly began to enjoy them).
The real epiphany came when I discovered Peanut Butter and Co., which produces many wonderful varieties of peanut butter such as Mighty Maple (my personal favorite), Dark Chocolate Dreams, and Cinnamon Raisin Swirl. Around the same time, I also found Justin’s Nut Butter, which helped me develop an obsession with maple almond butter (do we see a theme here)?
These nut butters, while quite irresistible, are also quite pricy. Which is why I began to make my own. There are endless flavor combinations, and they can be made at the fraction of the cost of store-bought brands. I now only buy the above-mentioned nut butters as a special treat, but make my own on a regular basis. I’ve tried countless variations, and at this point it’s hard to choose one absolute favorite. But, I think I can safely say that this is my favorite sunflower seed butter.
If you’ve never tried sunflower seed butter, you’re in for a real treat. Roasted sunflower seeds transform into a very creamy and satisfying butter by themselves, but the addition of chocolate, sea salt, and just a touch of coconut sugar here make this feel decadent and dessert-like. I have been known to enjoy a spoonful or two straight from the jar before it ever hits my intended delivery vehicle. Why waste a perfectly good apple when what you really want is the dreamy chocolate sunflower seed butter on top? Another plus? If you’re allergic to tree nuts, or know someone else who is, this sunflower seed butter is perfect for you (or to share, but you probably won’t want to).
Chocolate Sunflower Seed Butter
•1 1/2 cups roasted unsalted sunflower seeds
•2/3 cup chopped dark chocolate (I used 82% cacao content)
•1/2 teaspoon sea salt
•1/2 teaspoon vanilla extract
•2 teaspoons coconut sugar, plus more if desired*
1. Place sunflower seeds in the bowl of a food processor and process until a smooth paste forms, stopping to scrape down the sides of the bowl if necessary.
2. Add chocolate, sea salt, vanilla, and coconut sugar, and process until the chocolate is completely incorporated.
3. Taste, and adjust sweetener according to your preference.
Notes: Any granulated sugar can be substituted for the coconut sugar, but I do not recommend using any liquid sweetener, as it affects the texture of the finished product.
Have your snack preferences changed over the years, or have your tastebuds remained unchanged? Any other favorite homemade or store-bought nut butters? What is your favorite way to enjoy nut/seed butters?