This recipe is brought to you with the help of Dole Packaged Foods. All opinions are my own. #DoleSnacking
Sunflower Butter with Tropical Fruit is a delicious, allergy-free butter. It can be a healthy treat when spread on crackers, seeded bread and pairs perfectly with tropical fruit.
For years I have made my own almond butter. I have also made tahini (sesame seed butter) and most recently, sunflower butter. I would make a batch on Sunday and enjoy it all week for breakfast and a snack all week.
When I was asked by Dole to come up with a ‘snack hack’, I was excited to showcase my healthy sunflower butter recipe that incorporates their tropical fruit for a delicious, nutty and fruity butter.
Dole tropical fruit comes in convenient, easy to open cans which are perfect to keep on hand in the pantry that are BPA-free. A delicious mix of pineapple, red and yellow papaya in a light syrup, natural passion fruit juice, this tropical fruit blend has built-in health benefits of vitamin C and is NON-GMO.
Delicious on its own, the sunflower butter gets a little sweet (and healthy) boost from adding a can of tropical fruit to the seeds when blending. This seed butter is perfect for kids with nut allergies, busy parents can make a big batch to keep all week for fast prep after-school snacks.
My favorite way to serve this combination is on seed crackers or seeded bread and top with a colorful chunk of the tropical fruit. A sweet and nutty flavor combination to get us in the mood for the warmer weather.
Is sunflower butter good for you?
Yes! has significantly more unsaturated fat, zero cholesterol, magnesium, and vitamin E than peanut butter. It also helps digestion, and has more than 20 grams of protein for the 2 tablespoons serving.
What does sunflower butter taste like?
It is wonderfully nutty tasting when the seeds are roasted.
Does sunflower butter need to be refrigerated?
It does not. But I like to keep it refrigerated to lengthen it’s shelf life.
If you’ve tried this Sunflower Butter with Tropical Fruit or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 3 cups raw, unsalted, hulled sunflower seeds
- 1 can Dole tropical fruit
- Preheat oven to 300°F/150°C.
- Spread the sunflower seeds onto a large baking sheet in an even layer. Roast for 20 minutes. Remove and allow to cool.
- To a food processor, add the cooled seeds, the fruit and syrup from the Dole tropical fruit. Blend until the nuts are smooth. You may have to stop the processor and scrape the sides down a couple of times. The mix will form a ball, then smooth out.
- Transfer to well-sealed jars and refrigerate for up 4 weeks.
Serving Size:2 tablespoons
Amount Per Serving:Calories: 183 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 1923mg Carbohydrates: 7g Fiber: 3g Sugar: 2g Protein: 6g