Chocolate sunflower seed butter

I’ve been making seed butter at least once a week for the last year or so. My daughter and I love it and it’s a delicious nutty flavour treat for us to eat in our nut free home. I’ve been meaning to try a chocolate version so when Nomo asked on Twitter what lovely things could be made with their chocolate I decided it was time to give it a go. This is next level seed butter. This is heaven in a jar. This is such a lovely treat someone needs to hide the jar from me.


1 cup/130g sunflower seeds

1/4 teaspoon salt

2 tablespoons coconut oil (measured when liquid)

85g bar Creamy Nomo (Also good with dark but I think creamy has the edge)


Preheat the oven to 165C

Line a tray with baking paper and spread the seeds out in a thin layer

Bake for 18-20 minutes until lightly toasted

Remove from the oven and allow the tray to cool enough to handle

Place the seeds into a food processor with the salt and blend on high for a minute. Allow the seeds to sit for a few minutes to release their oils then blend again in 30-60 second bursts, scraping down the sides with a spatula in between times.

My blender does not get the seeds entirely smooth, we like the texture but I have made a smoother batch by using my coffee grinder (that I have never ever ground coffee in) and grinding the seeds a quarter cup at a time and then adding them to the food processor.

Keep blending and resting until the mix starts to clump together.

Add a tablespoon of the melted coconut oil (I approximately measure it out the jar then melt it in the microwave for 30-60 seconds) and blend again then add a second tablespoon of coconut oil.

Break up the bar of creamy Nomo into small pieces and melt it in a microwaveable bowl or using a bain marie. I microwave for 1 minute then stir the chocolate till it’s all melted and smooth. Be careful taking the bowl out of the microwave, it will be hot!!

Pour half the chocolate into the blender and blend for 30 seconds then add the rest and blend again until well combined.

Pour into a sterilised jar (google how to sterilise a jar if you’re not sure) or a small plastic container with a tight lid. I’m not sure how long it will keep as we’ve not had a batch for longer than 3 days!

It is set if kept in the fridge, if you serve it on something warm like toast or waffles it quickly softens so you can spread it. It’s soft at room temperature and it’s liquid when melted……and if you pour some over ice cream you get a crispy chocolate shell and it. Is. Incredible.

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