A creamy blend of sunflower seeds, shredded coconut, and cacao powder, this homemade Chocolate 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!
Guys, I warned you. The homemade butters will not be stopping anytime soon. I’m already thinking about my next one.
But today’s batch is: Chocolate Coconut Sunflower Seed Butter.
Using: sunflower seeds, shredded coconut, cacao powder and coconut sugar.
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 traditional cinnamon, the extra hint of spice just might come through.
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.
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Coconut Chocolate Sunflower Seed Butter
Ingredients
- 3 cups raw sunflower seeds
- 1 cup unsweetened shredded coconut
- ¼ cup cacao powder, or unsweetened cocoa powder
- ⅓ cup coconut sugar
- ¼ tsp ceylon cinnamon*
- 2 teaspoons coconut oil
Instructions
- Toast seeds: Preheat oven to 325ºF 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.
- Begin processing: Place 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.
- Add oil: 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.
- Cool and store: Allow sunbutter to cool before transferring to jar with lid. This chocolate sunflower seed butter can be stored in fridge up to 3 months, or pantry up to one month.
Recipe Notes:
*cook time refers to time in processor
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