Gluten-free, Nut-free, Paleo, Vegan

Nut-free Chocolate Spread

As you might know I’m a big chocolate fan and am always on the lookout for new chocolate recipes and chocolate bars. A couple of years ago a friend of mine bought me a seed butter which I didn’t like that much probably because I love nut butter and eating seeds turned into butter just didn’t seem like an option. I didn’t want to throw it away so I mixed it into a chocolate porridge which made my taste buds dance and sing! It was absolutely delicious so I decided to make a chocolate seed butter. I used sunflower seeds as they have a mild nutty flavour.

Gluten-free, Nut-free, Paleo, Vegan
Gluten-free, Nut-free, Paleo, Vegan
Gluten-free, Nut-free, Paleo, Vegan
Gluten-free, Nut-free, Paleo, Vegan

Makes: 1 small mason Jar
Preparation time: 30 minutes


  • 2 cups sunflower seeds
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil
  • 1 tbsp raw cacao powder
  • a pinch of salt


  1. Preheat oven to 180 degrees celsius and bake the sunflower seeds for about 10 minutes, until they are lightly toasted.
  2. Allow to cool completely before transferring to a high-speed food processor.
  3. Blend the sunflower seeds until they form a thick nut butter, add the remaining ingredients and blend until smooth.
  4. During this process you will need to scrape down the side of the food processor a few times and depending on the strength of your food processor it will take between 5 to 25 minutes.
  5. Just be patient and think about the end result, I promise this is a bowl licking recipe!


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