A grind of salt, just a touch it brings out the flavours
Roast your sunflower seeds. I spread baking paper on a baking tray (one with low sides). I spread the sunflower seeds out evenly and cook them in an oven at 180 degrees. Set the timer for 3 mins, stir then roast for a further 3 mins. (Much longer and you take them too far)
Let the seeds cool
Blitz the seeds in a food processor. First they will become like sand and then it will start to form a ball. It could take some time, be patient.
Add oil, you can add this at either the finely ground sand stage or ball stage
Keep blitzing until it becomes a smooth paste. The mix may seem too liquid at this point, but the cocoa in the next step will thicken it up
Add cocoa, maple syrup, vanilla and salt
Taste test and adjust flavourings if needed.
Store in an airtight container at room temperature
Oil: I have tested, rice bran and coconut oil but any should be light flavoured oil should be fine. Extra virgin olive oil will be too strong in flavour
Food Processor: My Magimix got the job done really quickly. I tried it with my Nutribullet, as I know not everyone has a food processor. It did work, but I had to do a lot of starting and stopping and scraping down the sides along the way. You will have to be very very very patient if you are using a Nutribullet.
Serve as you would peanut butter
My kids have enjoyed it on toast with sliced banana
Spread on slices of apple
As a filling in pancakes
Recipe by My Kids Lick The Bowl at https://mykidslickthebowl.com/nut-free-healthy-chocolate-spread/