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Correo Electrónico
Add a photoA 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}
Ingredientes
- 1/2 cup sunflower seed butter
- 1/4 cup allergy safe chocolate chips
- 1 Tbsp coconut cream concentrate/coconut manna
- 1/2 vanilla bean, scraped
- 2 Tbsp maple syrup
- 2 Tbsp grapeseed oil
- 2 Tbsp thick coconut milk
- pinch sea salt
Direcciones
- 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.
- 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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