Sun-Tella.

Name: Sun-Tella.
Ingredients: 1/2 cup Sunflower seed butter (sunbutter); 1/4 cup Allergy safe semisweet chocolate chips; 1 tablespoon Coconut cream concentrate/coconut manna; 1/2 Vanilla bean, scraped; 2 tablespoons Maple syrup; 2 tablespoons Grapeseed oil; 2 tablespoons Coconut milk; pinch Sea salt

8 ingredients

2 steps

Ingredients

1/2 cup Sunflower seed butter (sunbutter)
1/4 cup Allergy safe semisweet chocolate chips
1 tablespoon Coconut cream concentrate/coconut manna
1/2 Vanilla bean, scraped
2 tablespoons Maple syrup
2 tablespoons Grapeseed oil
2 tablespoons Coconut milk
pinch Sea salt

Directions

1

Melt your chips and coconut cream in a double boiler. Add your vanilla bean and maple syrup. Stir well. Pour into a blender or mixer. Add your sunflower seed butter, grapeseed oil, coconut milk, and sea salt. Whiz quickly to incorporate. Don't over blend or you will get sludge. Spoon into a jelly jar and store at room temperature. Will thicken slightly as the it cools.
2

NOTES: You can substitute vanilla flavoring or glycerite for the fresh bean, but don't use extract, or the alcohol can make your chocolate seize. I use grapeseed oil, but you can substitute any oil that is LIQUID AT ROOM TEMPERATURE and has a mild/neutral flavor.