Print this page
Vanilla Espresso Sun Butter
Life of a Vegaholic
Vanilla Espresso Sun Butter
Life of a Vegaholic
The boldness from the espresso and the hint of sweet from the vanilla makes the perfect combination. This sunbutter is so simple yet so yummy! The sunbutter is easy to make, oil-free, refined sugar-free, and it’s allergen-friendly for all of my nut allergy friends out there. Woot, woot! Plus, it’s more affordable than the store-bought jars. In the end, you save some money and get something delicious out of it. Sounds sweet to me!
-
Ingredients:
2 cups of roasted sunflower seeds (I bought roasted sunflower seeds that were salted already)
1 tsp ground espresso
2 tsp pure vanilla extract
salt to taste (optional)
-
Instructions:
1) Add roasted sunflower seeds to a food processor or high-powered blender (I used a high powered blender) and blend until smooth. It takes a few minutes. Be patient. You may have to stop occasionally to scrape the sides (I had to do this).
2) Add in the espresso, vanilla, and salt.
3) Process for about 10 minutes or until your desired texture is formed.
4) Enjoy! - Link to full recipe: Find the whole recipe & the story behind it here!
- Cuisine: -Select (optional)-
- Cooking method: Other
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Great for kids, Quick & easy, 5 or fewer ingredients, Lunchboxes/on-the-go
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15 minutes or less
- Specialty Diets: FODMAPs-friendly, Paleo, Raw, Vegan, Vegetarian
Published in
Condiments & Sauces
