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A peanut/gluten/dairy- free allergy-friendly version of the popular chocolate spread. Great on toast, with graham crackers, as a dip for apples, or by the spoonful (try on your s'mores!). {GF/NF/DF}

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 1 cup
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Ingredientes

Cost per recipe $2.99 view details

Direcciones

  1. Melt your chips and coconut cream in a double boiler. Add your vanilla bean and maple syrup. Stir well. Pour into a blender or mixer. Add your sunflower seed butter, grapeseed oil, coconut milk, and sea salt. Whiz quickly to incorporate. Don't over blend or you will get sludge. Spoon into a jelly jar and store at room temperature. Will thicken slightly as the it cools.
  2. NOTES: You can substitute vanilla flavoring or glycerite for the fresh bean, but don't use extract, or the alcohol can make your chocolate seize. I use grapeseed oil, but you can substitute any oil that is LIQUID AT ROOM TEMPERATURE and has a mild/neutral flavor.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 135g
Calories 625  
Calories from Fat 457 73%
Total Fat 53.13g 66%
Saturated Fat 9.99g 40%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 166mg 7%
Potassium 391mg 11%
Total Carbs 35.24g 9%
Dietary Fiber 3.3g 11%
Sugars 24.8g 17%
Protein 8.46g 14%
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