The Sunflower Butter Sea Salt Fudge Recipe is the perfect no guilt treat for a chocolate sweet tooth. This fudge is a unique homemade gift for the holidays. Duxbury Saltworks Sea Salt gives it the added savory element. Any nut butters can be substituted for sunflower butter. I find almond butter with crushed up almonds on top delicious in this recipe as well. This recipe is also vegan, gluten free, and dairy free friendly.
When you're making these chocolates for a gift, include an extra bottle of the Duxbury Saltworks Sea Salt and attach this recipe. The cute bottle comes with a tiny spoon and makes for a special unique gift.
Square Cake Pan
Nonstick Oil Spray
Double Boiler: I use the All-Clad 3 Qt. Stainless Steel Saucepan and a Glass Bowl that fits on top of the saucepan
Cookie cutter of your choice- I used these small stars
6 oz bittersweet chocolate chopped
(I use 66% dark Valrhona)
½ ripe avocado
½ cup sunflower seed butter (or any nut butter)
⅓ cup maple syrup
1 tbs cacao powder
¾ tsp kosher salt
Sea Salt- I used Duxbury Saltworks Sea Salt
- Line a square cake pan with parchment paper and spray lightly with nonstick oil spray.
- Boil water in a small pan to set up a double boiler. Place chopped chocolate in glass bowl over double boiler and stir with spatula until melted.
- Take avocado, sunflower butter, maple syrup, cacao powder, kosher salt, and a tbs of cold water and puree in food processor until smooth.
- Add melted chocolate until mixed well in processor.
- Pour mixture into lined cake pan and top with flaky sea salt.
- Set in fridge for about an hour and chill. Cut into squares or fun shapes using a cookie cutter of your choice and enjoy.
- Fudge can be wrapped for up to two weeks in parchment and plastic wrap in fridge.