Behind The Label

Nutella is one of those spreads everyone seems to love…except if you have a nut allergy. Crepes, acai bowls, and Nutella + pretzel school snacks were all items I, having a nut allergy, always wanted to try. Traditional hazelnut spreads are obviously off-limits, but that doesn’t mean you have to miss out. This nut-free version is creamy, chocolatey, and perfect on toast, in oatmeal, or even straight from the jar.

Here is is!!

Ingredients:

• 2 cups toasted sunflower seeds
• 1 ½ tablespoons vanilla extract
• ¼ cup cocoa powder
• ¼ cup honey
• ¼ teaspoon salt
• 1 ½ tablespoons coconut oil
• ½ cup milk

Instructions:

1. In a pan, over medium-high heat, toast the sunflower seeds while stirring frequently to avoid burning. Remove from heat and allow sunflower seeds to cool to room temperature before the next step.
2. In a blender, blend the toasted sunflower seeds, constantly stopping to scrape down the sides of the bowl, for 3 to 5 minutes, until the seeds have turned into a thick, creamy butter.
3. Add in the remaining ingredients of honey, vanilla extract, cocoa powder, salt, coconut oil, and milk, and blend for an additional 4-5 minutes, stopping to scrape the sides from time to time, until the mixture is smooth and creamy
4. ENJOY!!!