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Sunflower Chocolate Spread


  • 1 cup raw sunflower seeds
  • ¼ cup unsweetened hemp milk
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons canned coconut milk (full fat)
  • 2 tablespoons unsweetened cocoa powder, preferably organic
  • 1 tablespoon virgin coconut oil
  • Pinch of sea salt


  1. In a large dry skillet over medium heat, toast the sunflower seeds, stirring occasionally, until golden brown and fragrant—about 5 minutes.
  2. Transfer the hot sunflower seeds to a food processor fitted with the steel blade.
  3. Process for 20 seconds to grind the seeds.
  4. Add the remaining ingredients and process until thick and smooth, 3-4 minutes, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.

Store in an airtight container in the refrigerator for up to 1 week.


Makes about 1 cup

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Dairy Free Magazine Spread Sunflower Seed Butter
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