Sunella, an adapted nut-free Nutella recipe

Sunella Recipe

I found a nut-free Nutella recipe. Only it isn’t completely nut-free. When speaking produce, coconut is a fruit. When speaking allergies, coconut is in the tree nut family with a possibility of being an allergen just as much as another tree nut. I also noticed the use of maple syrup or agave or honey, and I realized it isn’t maple allergy-friendly, either. There are other options, but what about for the mom who sees it and uses coconut oil, thinking it’s just a fruit despite its suffix, for the batch going to her son’s first grade class for their end-of-the-year party where a little girl has a nut allergy and has a reaction to this “nut-free” Nutella? If I was that mom, I would be in shock and tearing apart my head trying to remember where I went wrong.

Before I was diagnosed with all my allergies, I had no idea how serious they could be or what was what in food and in ingredients. Without my research, I would probably still be thinking that maltodextrin is malt. Pft. (It’s not.)


  • 2 c Sunbutter1
  • 1½Tbs pure vanilla extract (1 Tbs if Mexican vanilla)
  • ¼ c cocoa powder
  • ¼ c + 3 Tbs honey2
  • ¼ tsp salt
  • 2-3 tsp vegetable oil — I should have used 3 tsp
  • ½ c milk — as per your allergies’ needs


By having Sunbutter on hand (it needs to be used considering I’ve got three stocked up), it cuts down two steps, making it a super-easy (just how I like it!) and quick recipe. It makes a little over two cups.

  1. Blend ingredients together until well-blended into a smooth and creamy texture.
  2. Store in an airtight container for up to 30 days in the refrigerator. I stored mine in one of the Sunbutter containers leftover. 😀

It’s now listed on the Sunbutter website.

  1. You can also make your own sunflower seed butter by following the original recipe’s instructions.
    Also: I had a little under 2 cups AND I mixed the rest of the creamy Sunbutter and crunchy Sunbutter I had. Now I can use the unopened jar and not worry about these others expiring (since I have other recipes to make now).
  2. For the honey, try to use local honey if you have a pollen allergy.

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Comments on this post

Alysa’s gravatar

that looks great!
I wonder if it would work with an alternative milk, such as flax or soy (though would soy be another allergen?)

Liz’s gravatar

Yeah! It can be whichever milk one prefers — soy, flax, goat, hemp, rice, etc. I just used dairy because I’m allergic to soy milk (I start itching everywhere and would rather face the milk allergy and lactose intolerance side effects instead of itching constantly.

Kya’s gravatar

That does look awesome. 😀 *dribble*

Sara Healy’s gravatar

Wow that looks yummy:~) Thanks for warnings, as well. I have to careful about nuts, but not because of allergies, but rather kidney stones. What’s really bad is I love all kinds of nuts, even some people:~)

[…] as they once were1 — and eventually found my mug recipe book. I also watched more Heroes and made Sunella. Tuesday I had therapy and allergy shots to do (Charlise took me); I fell asleep when I got home […]

Georgie’s gravatar

I used to be allergic to coconuts, so when people asked me if I was allergic to any nuts I would tell them that. 😛

Speaking of Nutella, I honestly don’t know why everyone likes it so much. It’s just like chocolate… and people put chunkloads of it on their sandwiches. I can’t see how that could be healthy. But this nut-free one looks a lot better and seems to use much better ingredients!