A creamy blend of sunflower seeds, shredded coconut, and cacao powder, this homemade Chocolate Coconut Sunflower Seed Butter is great on toast, in smoothies, on top of yogurt, or just straight from the jar. It’s also perfect for baking and lightly sweetened with coconut sugar making it vegan-friendly!
Happy Friday, folks! Any big V-day plans this weekend? I just got an email from The Hershey Pantry saying they’re having some speciaallssss. ? So you know where I’ll be heading. Lobster hash? Don’t mind if I do. Banana Oatmeal Pancakes? I’ll take some for the road…
ANYWHOSSS, let’s chat about this homemade BUTTAH.
Guys, I warned you. The homemade butters will not be stopping anytime soon. I’m already thinking about my next one… Prettttttty excited.
Today’s batch is:
Homemade Chocolate Coconut Sunflower Seed Butter
raw sunflower seeds
unsweetened shredded coconut
touch of ceylon cinnamon
This stuff is pretty freakin’ awesome. It’s chocolate, so there’s that. But then we’re adding coconut, which I also lurve soverymuch. If you’re wondering about the added sweetener for this batch, it’s because sunflower seeds can be a little bitter on it’s own. So we’re sweetening things up just a bit with some coconut sugar to help balance things out. I also added a touch of sweetener to my Sunflower Pumpkin Seed Butter as well. But if you already love sunbutter plain, feel free to leave out. But I definitely recommend the addition of coconut sugar if this is your first time at the sunflower seed rodeo. << wtf am I saying?
I also added ceylon cinnamon, to give it just a touch more flavor. Ceylon cinnamon has a sweeter, less spicy taste than traditional cassia cinnamon (the kind you’d typically find in spice aisle). You can of course use regular cinnamon as well, the extra hint of spice just might come through.
I had originally planned on just making chocolate sunbutter, but then didn’t have enough sunflower seeds to make a full batch, so that is where the coconut comes into play. I was actually just being resourceful but it turned out to be a brilliant idea, if I do say so myself 😉 And this butter takes less time than the other nut butters I’ve made… Maybe only 7-8 minutes tops in the food processor. Which is AWESOME.
This is my first time adding chocolate to a homemade nut/seed butter, but it CERTAINLY won’t be my last. I can never have enough chocolate…. clearly. This is my third recipe this week using some form of chocolate. << Did you happen to see my Triple Chocolate Avocado Muffins from Monday?! I’ve been enjoying them as a little pre-workout snack. I don’t know if it’s all in my head or if that chocolate caffeine is just the energy boost I need before I hit the gym after work. I even got my littlest sister, who claims she isn’t a baker, to make them and she loves them!
Anyways, back to this Chocolate Coconut Sunflower Seed Butter. I’ve been enjoying spoonfuls of this with my yogurt, on top of my oats, smoothie bowls… or possibly by itself, duh.
I also plan on doing a little baking with it this weekend. If all goes according to plan, I’ll have something wonderful to share with you all on Valentine’s Day (AKA Sunday) so GET READY.
But for now, make this ?
- Preheat oven to 325F and place seeds on large baking sheet. Spread evenly in one layer and toast for 8-10, or until lightly golden. Let seeds cool in pan for 10 minutes.
- Place slightly cooled seeds and shredded coconut in bowl of food processor and cover with lid. Process for about 3-4 minutes, scraping down the sides of the bowl periodically if necessary. Add cacao powder, coconut sugar, cinnamon and process until smooth, approximately another minute.
- Once your butter is almost at a smooth consistency, with the motor running, add 2 tsp of coconut oil and process the butter for another 2 minutes, or until desired consistency.
- Transfer Chocolate Coconut Sunflower Seed Butter to jar with lid. Butter can be stored in fridge or pantry.
*I like ceylon cinnamon for this, for it’s sweeter and less spicey than traditional cassia cinnamon you find in the spice aisle. You won’t really taste the ceylon cinnamon in this butter, but I can’t guarantee you won’t if using cassia cinnamon.
-I have a 12 cup Breville food processor, and 4 cups of total seeds + shredded coconut allowed me just enough to have the blades work properly while grinding down the all of the ingredients. I wouldn’t recommend using less than 3.5 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.
*prep time refers to oven time for toasting
*cook time refers to time in processor
- Serving Size: 1 tbsp
- Calories: 230
- Sugar: 4
- Sodium: 147
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
- Cholesterol: 0
TOOLS USED for this recipe
Standard 11×17 Baking Sheet
I hope you love this buttah!
- How do you plan on celebrating Valentine’s Day? (If celebrating at all?)
- What’s your favorite way to use (eat?) nut/seed butter?