Copycat recipe. That’s all I’m going to divulge. Interpol is hot on my trail but I can pedal *fast* on this tricycle! You can roast your own almonds, peanuts and sunflower seeds for this recipe if desired. I made the recipe easier by using almond butter from the bulk bin at the natural food store and using up a surplus of homemade peanut butter my husband prepared. For the test recipe, I tried 88% cocoa dark chocolate bar from the Endangered Species’ company and grated about one third of the bar or approximately one ounce. This is a copycat recipe so proportions are estimated. If you want the nut butter peanut-free, simply substitute with additional almond butter or a combination of almond butter and sunflower seeds.
Ingredients: [‘almond butter’, ‘peanut butter’, ‘sunflower seeds’, ‘dark chocolate bars’, ‘salt’]
Quantity of Ingredients: [“2 cups almond butter”,”1 cup peanut butter”,”1/3 cup sunflower seeds, roasted “,”3 ounces dark chocolate bars, finely grated (experiment with any gourmet dark chocolate of your choice)”,” salt, to taste “]
Number of Servings: 1
Steps: [‘Place all ingredients in a food processor and process until smooth or to desired consistency.’, ‘Store in a covered container. I always refrigerate nut and seed butters.’, ‘Yield is estimated.’]