This is actually an adapted recipe from Momables, but since they used coconut, it isn’t entirely allergy-free to all who are allergic to nuts. Although considered a fruit, coconuts are still considered tree nuts when it comes to allergies. I first posted it on my blog, but I’m updating it slightly.
- 2 c Sunbutter (Creamy)
- 1½Tbs pure vanilla extract (1 Tbs if Mexican vanilla)
- ¼ c cocoa powder (you can crush allergy-free chocolate chips up to make chocolate powder; we just didn't have any at the time)
- ¼ c + 3 Tbs honey
- ¼ tsp salt
- 3 tsp vegetable oil
- ½ c milk — as per your allergies’ needs; I used Silk Soy in Original.
- Blend ingredients together until well-blended into a smooth and creamy texture.
- Store in an airtight container for up to 30 days in the refrigerator. I stored mine in one of the Sunbutter containers leftover (because it does take up one container).
- Let sit for at least 30 minutes before you dive in. I put mine in the fridge.
- Use local honey, especially if you have pollen allergies!
When I’m not an editor at Crunchy Family, I’m either fictioning out or perpetuating my tree hugger agenda. Kids remember me by my cat stories. I don’t know anything about reality television or sports (except soccer), but nothing tickles my fancy like CW TV and Shondaland.