Creamy Sunflower Seed Butter Recipe

Preheat the oven to 350 degrees F and spread the sunflower seeds on a large, rimmed baking sheet.

Toast the seeds for 10 to 12 minutes until they’re lightly golden and begin to smell nutty and fragrant. Watch and stir the seeds every 5 minutes or so to prevent burning.

Once the seeds are toasted, transfer them to the bowl of a food processor and process on continuously for about 30 seconds until they form a fine powder.

Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.

Continue processing mixture for 2 to 3 additional minutes, or until it starts gathering together into a large clump or ball. If the machine starts getting hot, simply pause the process for a minute or so to let it cool down and proceed. 

Continue processing for an additional 2 minutes or so until the seed butter reaches a smooth, paste-like consistency.  

Now that the seed butter is smooth, add the salt, cinnamon, coconut oil, and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.

Store in an airtight container on the counter for up to 2 weeks, in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.