Chocolate Espresso Seed Butter

sunflower seeds, Shakeology, espresso, vanilla and sea salt = amazing!

Note: this makes a giant jar!  Halve the recipe for about 18oz of protein-packed caffeinated goodness

Shakeology Espresso Seed Butter

Ingredients:

4 cups sunflower seeds, roasted
2 tablespoons finely ground coffee beans
2 scoops chocolate vegan Shakeology
3 teaspoons pure vanilla extract
2 tablespoons coconut oil (optional)
3/4 cup to 1 cup water
1/8 teaspoon Himalayan Pink Sea Salt

Directions:

1.  If using raw sunflower seeds, roast organic raw sunflower seeds in the oven by baking for 25 to 30 minutes on a cookie sheet at 325 degrees, stirring often.

Alternately, use roasted sunflower seeds such as Trader Joe's.  While this is the faster option, I prefer the taste when I buy and roast organic raw sunflower seeds; and even at Whole Foods, it is cheaper when buying from the bulk bins.

2.  Grind coffee beans into a fine powder, or use instant espresso powder.

3.  Grind seeds in a large food processor.  Add in the other ingredients, adding the oil and water a little at a time.  Coconut oil may be omitted, but it will be chunkier and harder to spread.  Note: you may have to mix it for several minutes before the desired creamy texture is reached.

totally optional: 1/8 tsp or dash sea salt

Done!  If I may suggest an amazing snack: Shakeology Espresso Seed Butter spread on a brown rice cake with banana slices.  Better than any dessert or breakfast: filling and energizing!

Approx. nutrition value per tablespoon:

Nutrition Facts
Servings 30.0
Amount Per Serving
calories 84
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 1 g	6 %
Cholesterol 0 mg	0 %
Sodium 17 mg	1 %
Potassium 1 mg	0 %
Total Carbohydrate 3 g	1 %
Dietary Fiber 0 g	1 %
Sugars 1 g
Protein 5 g	10 %
Iron	1 %