Creamy not-ella carob butter from The Migraine Relief Plan by Stephanie Weaver

My creamy not-ella carob butter—a decadent high-protein treat!

This was one of the top recipes favored by my recipe testers. What’s not to love? It’s creamy, dreamy, and rich. One tester’s only complaint was that she couldn’t stop eating it straight from the jar! This recipe is migraine-friendly because I use sunflower and hemp seeds instead of hazelnuts (all nuts can be migraine triggers). Carob instead of cocoa powder (chocolate can be a trigger). Stevia instead of sugar (sugar is inflammatory and migraine is an inflammatory condition). A small amount of coconut oil adds rich creaminess. Coconut oil is rich in MCTs (medium-chain triglycerides), which are excellent for the brain. This is also shelf-stable, meaning it doesn’t need refrigeration. So you can keep a jar in your desk at work and enjoy it on apple slices or gluten-free crackers when you need a snack.

Reprinted with permission from The Migraine Relief Plan, © 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.

Suitable for:

all diets

Creamy not-ella carob butter from The Migraine Relief Plan by Stephanie Weaver

Creamy not-ella carob butter

My creamy not-ella carob butter—a decadent high-protein treat!
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 45 mins
Course Lunch
Cuisine American
Servings 12 one-ounce servings

Ingredients
  

  • 1 cup sunflower seeds raw, unsalted (230 g)
  • 1 cup hemp seeds shelled (also called hemp hearts) (160 g)
  • 40 drops stevia (organic) liquid, or 4 packets
  • 1/2 cup carob powder (48 g)
  • 4 tablespoons coconut oil

Instructions
 

  • Preheat oven to 300F/150C/gas mark 2. Put sunflower seeds on baking sheets lined with fresh parchment paper.
  • Toast seeds for 10 minutes, then stir. Turn off the oven and toast the seeds another 10 minutes. You want them golden brown but not dark brown or burnt. Let cool on a wire rack.
  • Put the seeds in a food processor fitted with the S-blade and blend into a fine powder, about a minute.
  • Add hemp seeds and stevia and blend about 4 more minutes, stopping every minute to scrape down the sides. Eventually it will form a ball and become nut butter.
  • Blend carob powder with the oil in a separate bowl, then add to the processor. (Trust me, don't just add it to the food processor, or you'll have to clean up a powdery carob explosion.) Continue blending until you get the smooth consistency you want.
  • Place in a glass jar and store in the refrigerator. It will be spreadable when refrigerated, and just a little thicker than chocolate-hazelnut spread at room temperature. This lasts several weeks.