Nutella. It’s smooth, creamy, delicous. It’s also kind pricey. I wanted to try to make my own version. So, I go to the grocery store only to discover that they don’t carry hazelnuts. Seriously? Change of plans. What can I use in place of the hazelnuts that would still taste yummy. On a whim, I decided to try sunflower seeds. Yes. Sunflower seeds. The end result was yummy. Not the same at Nutella, but yummy none the less. I decided to go with salted sunflower seeds because I love that salty-sweet combination. If you don’t want the salty-sweet combo, just use unsalted sunflower seeds. I’m anxious to try other nuts/seeds for other flavors as well!
*NOTE* Because this is made with seeds, not nuts, those with nut allergies SHOULD be able to eat this. But don’t just take my word for it. Ask your doctor first if you’re not sure.
- 1 cup sunflower seeds
- 4 oz. semisweet chocolate chips, melted
- 1/2 cup powdered sugar
- 4-6 teaspoons vegetable oil
Place sunflower seeds in food processor and process until almost powdery. (If you want a chunkier spread, don’t process quite as long). Add enough vegetable oil to form a smooth, soft paste. Pour in the melted chocolate, pulsing until smooth. Add powdered sugar, pulsing until it forms a smooth, spreadable consistency.
Store in airtight container. Because there is no dairy in this spread, and because we’ll eat it up in about 3 days, I just leave it at room temperature. If you will be storing it for more than a few days, I’d refrigerate it and let it come to room temp before using.
Makes: 1 cup
WW Points + Per Tablespoon: 3