Ingredients
spread
- 250 grams Toasted Sunflower Kernels
- 60 grams dark chocolate
- 30 grams cocoa powder
- 100 grams Maple syrup
- 2-3 tablespoon coconut oil, Depending on consistency
- 120 grams Milk or coconut milk
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Place Sunflower kernels into non stick pan and stir over medium to hot heat for approx 5 mins till the kernels give off a nutty smell. Stir constantly to aviod burning the kernels. Once toasted remove the kernels from the hot pan and place on a tray to cool.
1. Place toasted sunflower seeds and chocolate into bowl. Blend on speed 8 for 40 seconds. Scrape down the sides of the bowl.
2. Add all other ingredients into the bowl and blend on speed 6 for 40 seconds
3. Check for desired consistancy. If you require a more spreadable consistancy add another tablespoon of coconut oil and blend on speed 6 for another 20 seconds.
4.Spoon into bottles for spread or into small contaniers for a quick treat.
Toasting the Sunflower Kernels
To make the spread
Tip
This recipe is nut free. If you want it to be dairy free replace the chocolate with diary free chocolate (in the health food section of the supermarket) and use coconut milk instead of normal milk.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi can i ask how to store this please being it has milk im thinking fridge but the coconut oil jar says not to refridgereate that
Not too bad. I added more milk and maple syrup (first taste test didn't make Miss 6's liking) and blitzed till really smooth and creamy, I also then added some vanilla. I will take note of the measurements next time I make it.
Made this a couple of times now, Really roasting the seeds well, adding a pinch of salt flakes and some vanilla paste boosted the flavour depth and it tastes great! Thank you for posting...
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
My son has nut allergies, and is used to having the Sweet William nut free choc spread. After not being able to buy it anymore, I decided to give this recipe a go. He gives it thumbs up. It was very easy to make, as I had most of the ingredients on hand. I halved the recipe, but blitzed for a bit longer to get a smoother texture.