*NOTE* Because this is made with seeds, not nuts, those with nut allergies SHOULD be able to eat this. But don’t just take my word for it. Ask your doctor first if you’re not sure
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1 cup sunflower seeds
4 oz. semisweet chocolate chips, melted
1/2 cup powdered sugar
4-6 teaspoons vegetable oil
Place sunflower seeds in food processor and process until almost powdery. (If you want a chunkier spread, don’t process quite as long). Add enough vegetable oil to form a smooth, soft paste. Pour in the melted chocolate, pulsing until smooth. Add powdered sugar, pulsing until it forms a smooth, spreadable consistency.
Store in airtight container. Because there is no dairy in this spread, and because we’ll eat it up in about 3 days, I just leave it at room temperature. If you will be storing it for more than a few days, I’d refrigerate it and let it come to room temp before using.
Makes: 1 cup
WW Points + Per Tablespoon: 3
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