A creamy, dreamy, luscious, migraine-friendly treat that is pretty darn close to Nutella, suitable for spreading on apple slices or gluten-free toast when you want a sweet snack.
- 1 cup (230 g) raw, unsalted sunflower seeds
- 1 cup (160 g) raw hemp seeds
- 4 packets stevia, or 40 drops liquid stevia
- 1/2 cup (48 g) carob powder
- 4 tablespoons (60 ml) coconut oil
- Preheat oven to 300F/150C/gas mark 2. Put sunflower seeds on baking sheets lined with fresh parchment paper.
- Toast seeds for 10 minutes, then stir. Turn off the oven and toast the seeds another 10 minutes. You want them golden brown but not dark brown or burned. Remove from oven and let cool on a wire rack.
- Put the seeds in a food processor fitted with the S-blade and blend into a fine powder, about a minute.
- Add hemp seeds and stevia and blend about 4 more minutes, stopping every minute to scrape down the sides. Eventually it will form a ball and become nut butter.
- In a separate bowl, stir together carob powder with the oil, then add to the processor. (If you add the carob powder and oil directly to the food processor, you will have a powdery carob explosion that is not fun to clean up.) Continue blending until you get the smooth consistency you want.
- Serve right away or scrape into a glass jar and store in the refrigerator. It will be spreadable when refrigerated, and just a little thicker than Nutella at room temperature. This lasts several weeks in the refrigerator (if you can stay out of it!).
- Makes 16 servings.