Dairy-Free and Nut-Free Chocolate Sunbutter Spread

This is a recipe that I've been wanting to put together for a LONG time. My son is severely allergic to dairy, eggs, and peanuts. Do you know how hard that is when you LOVE peanut butter and cheesecake?! Yep, it's been a struggle ... not just for us having to give up a lot of what we love, but also trying to figure out delicious tasting recipes that are safe for him and our family to eat.

That's why when I discover, or create, or adapt a recipe that tastes yummy I want to scream it from the rooftops! Trust me, I have way more flops than I do keepers, but THIS one was a hit the first time I made it, and we LOVE it!



We can't enjoy Nutella because it has nuts and milk in it ... and I have never actually even had Nutella (I live in a bubble... at least I'm fairly sure I must to have not enjoyed this U.S. staple, ha!) This chocolate spread of mine acts and looks like your favorite chocolate spread. I can't compare the flavor, but I can tell you this is mouth-watering, finger-licking goodness! 

I have decided the BEST way to eat it is on top of some banana pancakes. You just can't go wrong with the banana/chocolate combination. Seriously. I topped mine with some coconut whipped cream. It now comes in a spray can in most grocery stores. Trader Joe's has a really delicious one! After topping it with the whipped cream, I drizzled some of the chocolate spread over the top. MMmmmmm. Best. Breakfast. Ever. 


Some of the best tasting things are happy accidents. This morning I made more of our chocolate spread and made some really thin pancakes. Our favorite, and easiest, pancakes are actually using Bisquick. I use almond milk instead of regular milk, and use VeganEgg as our egg replacement. Some people say that VeganEgg smells bad when you mix it up... I would have to agree... but it makes super soft and fluffy pancakes. 

You don't need to use a specific recipe to make flatter pancakes, just add more milk to your favorite recipe to thin it out. Then use a small ladle or a cookie scoop to portion out your batter in your pan and spread it around to get it as thin as possible. 

With the pancakes nice and thin, I spooned some of the warm chocolate spread (it hadn't cooled down all the way yet) in the center of the pancake. Then I rolled it up to create a sort of crepe shape. I lined a few up on my plate, drizzled them with more chocolate spread, and topped it off with a side of coconut whipped cream. This would be so yummy as a dessert too! Sort of like fluffy cannoli. Yum. 


Now that your mouth is watering too, let me tell you just how easy this is to make!

INGREDIENTS:

  • 1/2 cup water
  • 1 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 cup Sunbutter (sunflower seed butter)
  • pinch of salt
  • 2 teaspoons vanilla extract (optional)
  • 1-1/3 cups dairy-free chocolate chips 
  • 1 cup vegan butter (cubed)

DIRECTIONS:
  1. In a medium saucepan, combine water, sugar, and cocoa powder, Sunbutter, and salt. 
  2. Stir over medium heat until the sugar has dissolved and the Sunbutter is fully incorporated and begins to simmer. 
  3. Remove pan from the heat and add in the butter, vanilla, and chocolate chips. Stir until everything is melted and the sauce is started to get thick and shiny. It will have the consistency of a hot fudge type of sauce. 
  4. Let the sauce cool a bit. Pour into a jar or container with a lid and let it come to room temperature. Then place it in the fridge to store. 
  5. When ready to serve, set it out on the counter to warm up a bit to make it easier to spread. 


Make a lot for a party, or make a small but just for you! As long as you can do some math, you can easily double or halve the recipe depending on what you need.


This would be so yummy spread on toast, or to top off an ice cream sundae. With the added Sunbutter, it's even slightly healthy... so, you're welcome! 


Dairy and Nut Free - Sunbutter Chocolate Spread

Dairy and Nut Free - Sunbutter Chocolate Spread

Yield: 24
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
A delicious dairy and nut free alternative to Nutella. It's delicious on toast, pancakes, waffles, ice cream, and so much more!

ingredients:

  • 1/2 cup water
  • 1 cup granulated sugar
  • 2 tablespoons cocoa powder
  • 1/2 cup Sunbutter (sunflower seed butter)
  • pinch of salt
  • 2 teaspoons vanilla extract (optional)
  • 1-1/3 cups dairy-free chocolate chips
  • 1 cup vegan butter (cubed)

instructions:

How to cook Dairy and Nut Free - Sunbutter Chocolate Spread

  1. In a medium saucepan, combine water, sugar, and cocoa powder, Sunbutter, and salt.
  2. Stir over medium heat until the sugar has dissolved and the Sunbutter is fully incorporated and begins to simmer.
  3. Remove pan from the heat and add in the butter, vanilla, and chocolate chips. Stir until everything is melted and the sauce is started to get thick and shiny. It will have the consistency of a hot fudge type of sauce.
  4. Let the sauce cool a bit. Pour into a jar or container with a lid and let it come to room temperature. Then place it in the fridge to store.
  5. When ready to serve, set it out on the counter to warm up a bit to make it easier to spread.

NOTES:

We use Enjoy Life chocolate chips and Earth Balance Vegan Butter Sticks for our dairy-free chocolate spread.

You can easily halve or double the recipe based on your own needs.
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