This past weekend we saw a seed butter called “Superbutter” and thought it looked kinda interesting. Rock took a photo of the list of ingredients (all it is is roasted sunflower seeds, sesame seeds, flax seeds, cane sugar, sea salt and palm oil) and we decided to try and make some super butter ourselves. Seeing as this week I’ve been eating Little Debby swiss rolls 4 at a time, I figured I could use some healthy seeds in my diet. And just to ensure it’d be something I would actually willingly eat, we decided to make it chocolate.
1 cup raw unsalted sunflower seeds / 1/2 cup white sesame seeds / 6 tbsp ground roasted flax seeds / 1 tbsp grapeseed oil / 1 tbsp cocoa / 1 tbsp coconut sugar / 1/2 tsp vanilla extract / 1/2 tsp Himalayan or sea salt
First, spread your sunflower and sesame seeds on a baking sheet and roast in a 350F oven for about 5 minutes. Let them cool down for a few minutes and then throw them into a food processor or a heavy-duty blender along with the flax seed and basically blitz the s*** out of it. You’ll need to scrape down the sides with a spatula every now and again but just keep blitzing until you get your desired consistency. This is the only trying part of the whole process since it can take a bit of time, but it’ll get there!
Now just toss in the vanilla, salt, cocoa and sugar and blitz again until well combined. And that is it! I can’t lie and say it tastes like nutella but it is good considering it’s made out of healthy seeds and would be especially great for people who are nut-free. This made about 250 ml which fit perfectly into a mason jar and we’ll keep it in the fridge. I just did a quick google search for shelf-life of seed butters and it looks like sunflower seed butter keeps for about 2 months so I am assuming this will keep for just as long. Enjoy!