With summer drawing to a close the classic, drizzly Vancouver weather is finally upon us. People have been warning me about the rain ever since I decided to move here, but to be honest I am kind of relieved at this chilly, grey finale to what was undoubtedly a hot, dry summer. I thrive under stormy clouds and the fresh, bright smell of after-rain bliss.
I know that all of you Vancouverites are shaking your heads at me right now – she has no clue about what is to come. And maybe that’s true. I just know that if I can handle the -30 degree celsius of Montreal than I can take a few soggy months of damp chill. All I can think about is hot cocoa, wool blankets, socks (so many socks), and reading on the couch by a rain streaked window.
I won’t go quite as far as to call this the new Nutella, but it can be seen as a kind of nut-free version if you will. Nutella is hands down all about the hazelnuts, but you do get that similar nutty, chocolate richness out of the sunflower butter. I upped the game a little and made it salty, because if there is one thing I can’t get enough of it is salted chocolate (or really salted anything… It’s turning into a problem). I love the magic of making this at home. It’s one of those luxury items that I would see at the grocery store for 12 billion dollars and always want but never buy. Really though, it is super simple and quite cheap!
I am all about those home-made money saving hacks right now, so I’ve been on a roll with almond milk, bread, and nut butters. Just think: a glass of homemade almond-coconut milk and a slice of fresh baked bread slathered in this salted dark chocolate sunflower seed butter. Doesn’t get much better. xx
Salted Dark Chocolate Sunflower Seed Butter
Makes apprx. 1.5 – 2 cups
I used 90% cocoa chocolate for this recipe, but if you’re looking for something sweeter and lighter you could totally try a chocolate closer to 70%. You might want to add less sugar though so make sure to taste as you go.
- 3 cups raw sunflower seeds
- 2 tsp coconut oil
- 100g chopped dark chocolate (I used 90% but it’s up to you)
- 2 tbsp granulated or icing sugar
- 1 tsp sea salt
Preheat the oven to 300 and spread the sunflower seeds out on a large baking sheet. Toast in the oven for 10 – 12 minutes, until lightly browned.
Add the toasted sunflower seeds to the bowl of a food processor. Blend on high speed until it forms a nut butter consistency (think smooth peanut butter). This might take up to 5 minutes of processing and you will need to scrape down the sides continually. Add the coconut oil and blend until smooth. Add the chopped chocolate, sugar, and salt and blend again until fully incorporated, scraping down the sides as needed.
Transfer to a glass jar and store at room temperature for up to a month. It is delicious on toast, drizzled on granola or fruit, or even on top of your favourite vegan ice cream!