Yesterday I shared my Sun-tella spread recipe. If you cannot have seeds, I have an alternate recipe for you! It doesn't have the same creamy mouth feel as the sunflower seed butter blend, but it is a nice spreadable chocolate. I like using coconut cream because it adds a rich deep flavor and texture - more than simply mixing oil and chocolate could have. And it is a nice additional source of fiber!
Coconut Chocolate Spread
A spreadable chocolate which is tasty on toast, with graham crackers, or apple slices. GF/NF/DF
Melt your chips and coconut cream in a double boiler. Add the maple syrup, sea salt and vanilla bean, and stir. Turn off the heat and stir in your oil. It will thicken as it cools, but will still be spreadable. Spoon into a jelly jar and store at room temperature.
This is good spread on toast, as a dip for apples - or try a spoonful of it in your coffee or hot cocoa. We had some on warm GF tortillas and I can't stop putting it in my coffee. So good!
I am a certified aromatherapist, clinical herbalist, permaculture designer, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin.
©2007-23 Denise Cusack, all photos and text. Feel free to share my posts on FB or Twitter or online media or pin on Pinterest (thank you!), but please keep the links back to my website intact (meaning please do not take or copy my images off of this website and share them unattributed or without linking back here or use them without permission). Thank you! :)
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