Nut-Free “Nutella” Spread Recipe | Vegetarian Times Skip to main content

Nut-Free “Nutella” Spread

This luscious chocolate spread is made with sunflower seeds instead of hazelnuts to sidestep allergy hazards in gift-giving. Store in sealed jars at room temperature to preserve the spread's glisteningly smooth texture.

Ingredients: 

Ingredients: 

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2 cups raw sunflower seeds
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8 oz. semisweet or milk chocolate, broken into pieces
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2 Tbs. coconut oil
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1 Tbs. sugar, optional
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1⁄4 tsp. salt
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1⁄2 tsp. vanilla extract

Instructions: 

1  Preheat oven to 350˚F. 

2  Spread sunflower seeds on baking sheet. Roast 7 to 10 minutes, or until lightly browned and fragrant. Cool 10 minutes, or until easy to handle.

3  Meanwhile, melt together chocolate and coconut oil in double boiler or microwave on low power. Set aside.

4  Blend warm sunflower seeds, sugar (if using), and salt in high-speed blender until a thick, smooth paste forms. Add chocolate mixture and vanilla, and blend until smooth. Transfer to jars, and cool. Store at room temperature.

Nutrition Information: 

Unit (Serving Size): 
per 1-tbs serving
Calories: 
94
Protein: 
2 g
Total Fat: 
8 g
Saturated Fat: 
3 g
Carbohydrates: 
6 g
Cholesterol: 
0 mg
Sodium: 
16 mg
Fiber: 
1 g
Sugar: 
3 g
Yield: 
makes 2 cups