I had high hopes for this chocolatey spread. I was craving something creamy and nutty tasting to dip my Granny Smith apple slices in. Considering I’ve not tried to reintroduce new foods this pregnancy, that meant no nuts. I knew I’d have to get creative!
Thankfully, it turned out better than I imagined it would. The Mister and kids (who freely eat nut butter) all asked for more. They’re lucky I share! 😉
For those on the elimination stage of the paleo autoimmune protocol, feel free to save this recipe after you’ve successfully reintroduced sunflower seeds and cacao (both are a stage two reintroduction).
Since I buy raw cacao nibs, I toast them myself. Simply place the nibs in a dry skillet over medium-low heat and stir occasionally. They will eventually smell like chocolate chips – that’s when you know they are ready!
To melt the baking chocolate, I broke it up into smaller pieces and added it to a small ramekin. Then I poured hot water in a larger ramekin and placed the smaller ramekin inside until the water reached half way up the smaller ramekin. Gently stirring, it melted easily. You could use a double boiler, but I thought that was overkill for such a small amount. 😉
- 30g 100% cacao unsweetened baking chocolate (if using Dagoba brand, that's one square), melted
- 16 oz unsweetened, unsalted sunflower seed butter (you can either make it or buy it)
- ¼ tsp pure vanilla powder
- ½ cup organic cacao nibs, toasted
- 1-2 TB raw honey (option for those who like it with a touch of sweetness)
- 2-3 TB avocado oil to help blend if needed
- Place melted chocolate, sunflower seed butter, vanilla powder, cacao nibs and optional raw honey in a blender.
- Pulse to begin mixing the nibs with the seed butter and chocolate. Stream in a little avocado oil if needed. Now blend until everything is combined and the mixture is fairly smooth.
- Pour into glass jars and cover. This can be stored at room temperature for several weeks or in the fridge for months. If you store it in the pantry, it will remain spreadable; just give it a stir before using. If you store it in the fridge, the spread will become thicker and more mousse-like.