Nut-Free "Nutella" Recipe

One of the reasons I love Twitter so much is that I get to meet all kinds of wonderful people with amazing allergy resources to share. One such person is Shirley Plant—a nutritionist, dietary consultant, and the author of Finally... Food I Can Eat—an inspirational dietary guide and cookbook for people affected by food allergies and intolerances.

From personal experiences with food allergies and intolerances, Shirley knows how difficult it can be to plan creative, nutritious (and affordable!) menus while avoiding some of those common allergens (like gluten, eggs, dairy, corn, and more). Shirley's always willing to share her expertise, and today I'm really excited to share one of her awesome recipes that I know my kids will go crazy for: Nut-Free "Nutella" Spread.

Thanks for sharing your recipe, Shirley!

Nut-Free Nutella Spread:

Ingredients:

1 jar (250g) sunflower seed butter (or try making your own!)

1 cup dried dates

1 ripe banana

4 tbsp cocoa powder

1 tsp vanilla extract

3-4 tbsp melted coconut oil

pinch sea salt

Mix all ingredients in a food processor until smooth.

Spread on toast, rice cakes or graham crackers.

Store in a glass jar in the fridge.

Not only is this spread safe for those with peanut and nut allergies, it's also much healthier than the mass-produced stuff! That's a total win.

You can find Shirley on Twitter, on Facebook, on her website, or pick up a copy of Finally... Food I Can Eat.

For more nut-free recipes, try this easy homemade cookie dough ice cream or these banana oatmeal superpower bars.