Ingredients:
2 cups raw sunflower seeds, toasted
1 1/2 TB vanilla extract
1/4 C Cocoa/ carob powder
1/4 C + 3TB Maple Syrup
1/4 tsp Salt
2-3 tsp Coconut Oil
1/2 C milk (dairy or non)
Instructions:
1. In a medium non-stuck pan, tast sunflower seeds over medium-high heat. Stir frequesntly to avoid burning. Remove from heat and allow to cool to room temperature before using.
2. In the bowl of a food processor, process toasted sunflower seeds, stopping intermittently to scrape down the side of bowl. Continue 2-3 minutes until seeds have turned to thick, creamy butter.
3. Add in remaining ingredients and blend for an additional 4-5 minutes or until smooth and creamy.
Recipe by made by Sonia McBride--originally from MOMables.com
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