Food Allergy-Friendly "Sunella"--Our Nut-Free "Nutella" Substitute

I don't know if it's all of those Nutella commercials that we've been seeing lately (you know, Nutella for breakfast, etc.) but a lot of you have been contacting me about my recipe for as we call it, "Sunella" a nut-free hazelnut chocolate spread that we make at home using SunButter brand sunflower seed butter.

I posted this recipe awhile ago and when Babble.com was looking for allergy-friendly recipes on their Facebook page, I entered this and won a cookbook! So I hope you'll try it. What follows is my original post:

I used to be a big fan of Nutella, that chocolate-hazelnut spread that is a European sensation but is now widely available in the U.S. I don't have peanut butter or tree nut products in my house anymore, but I definitely have missed Nutella. I bet some of you do, too.

Last week, I remembered that I had (from years ago) a peanut butter-chocolate recipe that was meant to be used as filling for dessert calzones (this recipe was suggested if you didn't have access to Nutella). I used to make these dessert calzones using only Nutella, but that was back in the days before nut allergies came into my life.

I dug up this book and decided to use SunButter in this recipe, along with a few other of my changes. I know that some of you with nut allergies also are allergic to seeds, so if you can have soy butter, you can replace the SunButter with that. In fact, I've seen a soy butter-chocolate spread at the supermarket, but making your own tastes a lot better if you have the time. Personally my family and I prefer the taste of SunButter over soy butter, but of course, use what you like best.

So here goes: the SunButter(R)-chocolate spread recipe followed by the one for dessert calzones. Enjoy!

SunButter(R) -Chocolate Spread

2/3 cup sugar
1/3 cup unsweetened cocoa powder (I use Hershey's)
2/3 cup milk (any kind--substitute non-dairy if you need to)
1 tsp vanilla extract (I use McCormick or Nielsen-Massey)
1/2 cup SunButter brand sunflower seed spread

In a medium saucepan, stir the sugar and cocoa powder until blended. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly, then lower heat and simmer for 2 minutes. Remove from heat and let cool for at least 5 minutes. Add the vanilla and Sunbutter, stirring until smooth. Let cool thoroughly before using.

Store this in the refrigerator. It will keep for about a week.

Dessert calzones with Sunbutter-chocolate filling

Use your favorite pizza dough recipe or buy pre-made dough (I sometimes use Pillsbury brand). Preheat the oven to 475 degrees F.

Divide the dough into 6 pieces and roll each piece into a 6-7 inch circle. Spoon two tablespoons filling into the center, then fold dough into a half-moon over the filling. Pinch the edges together and fold bottom half over top, crimping to seal well. Place on an ungreased cookie sheet, leaving 2 inches between each calzone. Bake until well browned-between 12 and 20 minutes, depending on your oven. Remove from oven and sprinkle with confectioner's sugar. Devour in minutes.