Chocolate Sunbutter
Sweet Chocolate Sunbutter is a decadent spread that’s high in protein and healthy fats. Since it’s nut-free and school safe, go ahead and pack this sunbutter in kids’ lunches and snacks… it’s like nut-free Nutella!
If you’ve tried the sweet, cinnamon-y sunbutter recipe we’ve shared before, you know how simple and addictive homemade sunbutter can be. And if you’ve tried, well, anything chocolate before… you know that chocolate is always fabulous. So it was only a matter of time before we combined these two great flavors into one delicious, nutritious, and decadent spread.
Chocolate Sunbutter is quick to make in your food processor, and made from minimally processed ingredients like dates, maple syrup, unsweetened cocoa powder, and a splash of milk. Your kids will fall for the look–like frosting!!–before they even have their first taste. Then they’ll fall for the sweet flavor and crunchy/smooth texture of this satisfying spread.
Our favorite way to serve Chocolate Sunbutter is in a little dish next to fresh cut fruit. Try firm fruits like apples or Bosc pairs, since the consistency of the spread is fairly thick.
Why Yes, Chocolate Sunbutter is Super Healthy
Sunflower seeds: so humble, but so healthy! These little seeds pack in plant proteins, healthy polyunsaturated fats, vitamin E, selenium, and other minerals that help set the stage for a lifetime of good heart health.
Chocolate Sunbutter can stand in for nut butters for kids who have allergies to nuts. That means it’s also safe to send to school! So you can pack Chocolate Sunbutter in your kids’ lunchboxes, with some fresh cut fruit or whole grain crackers on the side for dipping.
This chocolatey spread also tastes rich and sweet without a crazy amount of sugar. Two tablespoons of Nutella contains 21 grams of sugar… five whole teaspoons worth. The same amount of Chocolate Sunbutter only has three grams of sugar: a hair under one teaspoon. And the sweetness comes from whole dates and pure maple syrup, not refined sugars.
The takeaway: have another apple slice slathered in Chocolate Sunbutter.
How to Make Chocolate Sunbutter
This recipe is simple to make, and comes together entirely in your food processor. Buzz up the seeds first, until they form into a ball that starts rolling around in circles in the food processor cup. Then add the remaining ingredients and process further, until the sunbutter is evenly-colored and -textured.
The longer you process the sunbutter, the smoother it gets. So don’t be afraid to let your food processor run for a few minutes. (Unless you like a rustic sunbutter. That’s cool too!)
Store leftover Chocolate sunbutter in the fridge, but let it warm up to room temperature before serving, for the most dippable texture.
Chocolate Sunbutter
Ingredients
- 1 1/2 cup sunflower seeds
- 6 large dates, pitted
- 1 tablespoon coconut oil
- 1/2 cup milk
- 3 tablespoon maple syrup, pure
- 1/4 cup cocoa powder, unsweetened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Place seeds into food processor or high powered blender. Mix on low and gradually increase speed until a flour-like consistency forms into a ball.
- If the dates are hard, soak in warm water for 10 minutes; drain. Add softened dates to seeds along with coconut oil. Blend together.
- Add remaining ingredients and blend or process until smooth.
- Serve with sliced apples or other fruits if you like.
- Pour into a sealable container and store in the refrigerator.
Nutrition
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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How long will this last in the fridge?
Hi Karina, this should last about two weeks in the fridge.
Delicious! Pretty easy to make, as well. My 5yo said “Hmmm it’s pretty yummy.” Then 20 minutes later she was asking for more. She ate about 1/4 cup with apples then a few tablespoons more with celery. Yum!
Hello there!!!
Seems like an amazing recipe! I would like to try it, only with sunflower butter instead of sunflower seeds (the daycare my son goes to is completely nut free and I can’t fins sunflower seeds from an allergen-gree facility, but I can find allergen-free butter). I was wondering if you could tell me how much butter to use instead of the seeds??
Thank you so much!!
Hi Georgia! I think the recipe will work for you if you’re subbing in sunbutter instead of seeds, but since I’ve never done it myself I can’t say for sure what the exact amount of butter should be. If I were you, I’d start with 3/4 of a cup of sunbutter and work up from there to land on the right consistency.
What can I substitute for milk?
You can use a non-dairy milk. 🙂
Have you ever made this with oat or almond milk in place of dairy milk?
You can substitute the milk with a nondairy variety!