healthy nut free chocolate spread a homemade copy cat nutella lower in sugar made with sunflower seeds

Healthy nut free chocolate spread




Yield 20 servings



  1. 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)
  2. Let the seeds cool
  3.  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. 
  4. Add oil, you can add this at either the finely ground sand stage or ball stage
  5. 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
  6. Add cocoa, maple syrup, vanilla and salt
  7. Taste test and adjust flavourings if needed.  
  8. 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.

Serving ideas

  • 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


Courses Snack

Recipe by My Kids Lick The Bowl at