Sunflower seed chocolate spread

Ingredients

1 cup and 2/3 sunflower seeds (250g)

1/3 cup cacao powder (30g)

1/2 cup milk (109 ml)

1/4 cup maple syrup (75ml)

1 tsp vanilla extract

1/4 tsp salt 

Instructions

1) Heat a skillet/pan over medium heat and toast the sunflower seeds until golden brown (about 5mins). Set the seeds aside and let cool. Once cooled, add the seeds to a food processor and blend for 10mins, stopping every minute to scrape down the sides. The seeds will go from a coarse consistency, to a powder and finally, to butter.

2) Once you get a butter like texture, add the cacao powder, milk, maple syrup, vanilla and salt. Blend for 1 to 2 minutes, until you achieve a smooth, creamy consistency. 

3) Pour the spread into an airtight container and store in the fridge for up to 2 weeks.

* Sunflower seed butter is a bit more bitter than others. You can adjust the sweetness and salt to your liking, but try to keep the maple syrup low.