You deserve this indulgence. Go ahead and take one bite. I won’t tell a soul. This Chocolate Vanilla Seed Butter is sinfully good!
But what if I told you there is nothing to be ashamed of? Yes, licking the spoon clean is encouraged today!
I’ve crafted this seed butter with you in mind. A delicious and nutritious seed butter with natural cacao, vanilla extract and is naturally sweetened with a dollop of honey.
It’s like your favourite of chocolate bar that you can eat right out of the jar. Minus the junk!
But that’s not all, it’s also teaming with natural vitamins, minerals and healthy fats. For example, pumpkin seeds alone are exceptionally high in magnesium, rich in essential fatty acids, and great source of protein and zinc.
According to Wellnessmama.com (full article here)
“Magnesium is responsible for over 300 biochemical reactions in the body and impacts blood pressure, metabolism, immune function and many other aspects of health.”
“Some experts claim that magnesium deficiency is the single largest health problem in our world today.”
Besides pumpkins seeds, this seed butter is made using real ingredients like sunflower seeds, coconut oil and cinnamon. But you won’t find the hydrated oils and refined sugars to fake you into thinking your butter is tasty. This seed butter uses real ingredients that have nothing to hide and simply taste amazing; naturally.
Another fantastic fact: This seed butter is completely nut free. I let the teachers know my son has seed butter in his lunch and he’s good to go.
Chocolate Vanilla Seed Butter
- 2 cups hulled pumpkin seeds
- 1 cup hulled sunflower seeds
- 2 tbsp cacao
- 2 tbsp honey
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 1 tbsp coconut oil
- Additional 1/4-1/2 cup oil or more (melted coconut* or avocado oil work well, as needed for processing and to achieve your desired spreadable texture)
- Toss ingredients into the blender (Adding oil first will help the blender process the seeds)
- Place lid on blender and insert tamper
- Process on high for 1 minute
- Turn blender off and evaluate for desired consistency
- Process further if desired (note: watch carefully as over processing can burn out the motor)
- Pour or scoop into a glass container with a tight sealing lid.
Bring seed butter to room temperature. Coconut oil* is solid at cold temps so you’ll need to warm up your seed butter before spreading! Looking for a quick method? Place container in a very warm water bath or (if you’re not opposed to microwaves) warm for 30 seconds and you’ll be good to go.
- Natural nut or seed butters should be kept in the fridge.
- You’ll likely need a high-powered blender to create nut/seed butters as they can require some significant horse power to crush and blend the nuts/seeds. I used my Vitamix blender.
If you find your seed butter a little difficult to spread, don’t worry! Simply warm your container slightly. You can also add some additional avocado oil or coconut oil (melted) and stir until desired consistency.
Looking for a different flavour? Try my Almond Pumpkin Seed Butter with Cinnamon, Honey and Cacao another favourite!
We love a small bowl of this seed butter paired with sliced apples.
What would be your fave way to enjoy this Chocolate Vanilla Seed Butter? Let me know in the comments below.
2 thoughts on “Chocolate Vanilla Seed Butter Recipe”
Wow looks delicious. When we get back I’ll try to make it!! Thanks.
Sent from my iPhone
Do you toast the nuts before blending? In most recipes I find toasting the nuts first brings out more flavor, but perhaps you lose some vitamins in heating process. What do you think?