Maple Sunflower Seed Dessert Dip – Tree Nut, Peanut & Gluten Free
Disclosure: This post is sponsored by my friends at SunButterr®. As always, all opinions expressed are my own. Thanks for supporting the brands that make the Shaw Kitchen possible!
Alright, I love a good pumpkin muffin but by about this time every year I need a little break from pumpkin spice.
Anyone else feel me?
Phew, I’m glad I’m not alone!
In the spirit of keeping the fall theme, I decided to play around with one of the other staples of the season, maple.
While maple syrup is in fact still a form of sugar and should be used in moderation, because it is so sweet, you really don’t need to use a whole lot of it to get the desired taste you’re looking for.
Plus, when combined with SunButter, a sunflower seed butter grown right here in the United States, you get a deliciously creamy, totally decadent dip.
DYK SunButter packs as much protein and more micro nutrients, like magnesium, Vitamin E, zinc and iron, than traditional nut butters like peanut butter and almond butter, and contains less saturated fat? #FunFact, right?!
SunButter is free of the top 8 allergens, including peanuts, tree nuts, soy, milk, eggs, fish, shellfish and wheat! Just add in a few other ingredients and you’ve got yourself a deceivingly healthy dip that the entire crowd can enjoy.
Hello, Maple Sunflower Seed Dessert Dip!
And, as you can see above, you can even make dessert nachos out of the dip! Truly the possibilities are endless with what you can do with this Maple Sunflower Seed Dessert Dip.
While I may be biased (and also love to get people eating more fruits and vegetables), the apple slices are by far the best pairing with the sweetened maple dip!
If you’re wondering how else you can use SunButter, it can standalone as a snack paired with fruits and veggies, it can be spread onto an SB&J sandwich, or it can be incorporated into a delicious recipe (hello Maple Sunflower Seed Dessert Dip), making it a great option for the whole family.
Want to try SunButter out for yourself? Pick it up at major grocery chains and speciality markets and look for it in your children’s school here in the US!
Now, what are we waiting for? It’s time to dive in!
- 15 ounces canned white beans rinsed and drained
- 1/4 cup Organic SunButter
- 5 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 5 ounces whole milk Greek yogurt
- 2 tablespoons sunflower seeds roasted and salted (optional garnish)
- 2 tablespoons mini chocolate chips optional garnish
- 2 medium green apples sliced
- Assorted crackers and cookies optional serving
To a food processor fitted with a metal blade, add white beans, SunButter, maple syrup, vanilla extract, cinnamon and salt. Pulse for 20 seconds.
Remove lid and whip down sides with spatula; add in Greek yogurt. Pulse remaining 10 seconds or until smooth and uniformly combined.
Spoon into bowl and serve with sliced apples and assorted crackers and cookies.
Store in an airtight container in the refrigerator, use within 3 to 5 days.
Looking for more inspiration with maple?
Check out the following recipes from the Shaw Kitchen below!
Now tell me, have you ever tried SunButter?