Who doesn't love nutella! Nutella on toast was a childhood favourite of mine. In my early 20's I was having really bad reactions to all nuts, and was also allergic to peanuts, so I had to take them out of my diet for a few years, heal my gut so I could reintroduce them again. I now only have an allergy to peanuts and can eat small amounts of other nuts. This was the reason I create this nut-free nutella recipe, I wanted to enjoy a chocolate spread that was nut-free and not loaded with processed sugar. I hope you enjoy this recipe as much as I do!
Ingredients:
Method:
In a medium non-stick fry pan, toast sunflower seeds over medium-high heat. Stir frequently to avoid burning. Remove from heat and allow to cool to room temperature before using.
Add cooled sunflower seeds to a food processor, process until it has turned into a think, creamy butter, stopping intermittently to scrape down the sides of the bowl. This could take 5-10 minutes in an old processor.
Once it's turned creamy add remaining ingredients and blend for an additions 3-5 minutes until smooth and creamy. (If it doesn't go creamy you could add 1-2 tbsp of melted coconut oil or milk to make it smoother)
Pour into an airtight container and store it in the fridge for 1 month. If it lasts that long!
Ingredients
Directions
In a medium non-stick fry pan, toast sunflower seeds over medium-high heat. Stir frequently to avoid burning. Remove from heat and allow to cool to room temperature before using.
Add cooled sunflower seeds to a food processor, process until it has turned into a think, creamy butter, stopping intermittently to scrape down the sides of the bowl. This could take 5-10 minutes in an old processor.
Once it's turned creamy add remaining ingredients and blend for an additions 3-5 minutes until smooth and creamy. (If it doesn't go creamy you could add 1-2 tbsp of melted coconut oil or milk to make it smoother)
Pour into an airtight container and store it in the fridge for 1 month. If it lasts that long!
