Creamy Not-ella Carob Butter
Stephanie Weaver
Stephanie Weaver created this recipe to give people an easy, luscious treat that still follows the Plan. While it doesn’t taste exactly like Nutella, it’s pretty darn close—even though I skipped the sugar, hazelnuts, chocolate, vegetable oil, soy lecithin, and milk powder. If you make up a jar of this, you’ll have it to spread on gluten-free toast or apples when you want a sweet snack. Perfect for stashing in your desk at work along with an apple. A huge hit with my recipe testers, who called it creamy, dreamy, and addictive.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
- 1 cup 230g raw, unsalted sunflower seeds
- 1 cup 160g hemp hearts
- Stevia to equal 8 teaspoons sugar
- 1/2 cup 50g carob powder
- 1/4 cup 60mL coconut oil
Preheat the oven to 300°F (150°C). Put the sunflower seeds on baking sheets lined with fresh parchment paper.
Toast the sunflower seeds for 10 minutes, then stir and return to the oven. Turn off the oven and toast the seeds another 5 to 10 minutes. You want them just golden brown but not dark brown or burnt. Taste a few if you aren’t sure.
Transfer the baking sheet to a wire rack and let the toasted seeds cool for 15 minutes.
Put the toasted seeds in a food processor fitted with the S-blade or a high-speed blender and blend into a fine powder, about 1 minute.
Add the hemp hearts and stevia and blend for about 4 more minutes, stopping every minute to scrape down the sides. Eventually it will form a ball and become nut butter. Use the tamper if you have a Vitamix.
In a separate bowl, blend the carob powder with the oil, then add the mixture to the nut butter. (If you add the carob powder and oil directly to a food processor, you will have a powdery carob explosion that is not fun to clean up.)
Continue blending until you get the smooth consistency you want.
Serve right away or transfer to a glass jar and store in the refrigerator. It will be spreadable when refrigerated, and just a little thicker than Nutella at room temperature. Eat within a month.
If you cannot get hemp hearts, you can substitute sunflower seeds for them. I do not recommend using whole hemp seeds in this recipe.
Per 1-ounce serving: 5g protein, 9g carbohydrates, 11g fat, 3g saturated fat, 6mg sodium, 61mg potassium, 2g fiber
Text credit: Reprinted with permission from The Migraine Relief Plan, copyright 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.
Photography credit: Recipe photography copyright 2016 by Laura Bashar
Adapted from The Migraine Relief Plan