Sunflower Seed Butter
This homemade sunflower seed butter is smooth, nutty, and naturally sweetened with coconut sugar—perfect for spreading on toast, adding to smoothies, or enjoying by the spoonful. Made with just three simple ingredients, it’s a healthy, allergen-friendly alternative to peanut or almond butter, and easily customizable with your favorite sweeteners or spices.
Prep Time: 5 minutes
Cook Time: 18 minutes
Processing Time: 10–12 minutes
Total Time: 33–35 minutes
Yield: About 1 1/2 cups of sunflower seed butter (approx. 12 servings)
Ingredients
- 3 Cups of Top Seedz Sunflower Seeds
- 3 Tbsp of Coconut Sugar (can sub with brown sugar, cane sugar, maple syrup, honey, agave, or keto-friendly sweetener)
- 1/2 Tsp of Fine Sea Salt
Directions
Baking the Sunflower Seeds
- Preheat oven to 350°F (175°C).
- Spread Sunflower Seeds evenly on a large, rimmed baking sheet (avoid placing seeds too close to the edges).
- Bake for 10 minutes, stir the seeds, then bake for another 8 minutes or until golden brown and fragrant.Tip: Keep an eye on them during the last few minutes to avoid burning.
- Transfer seeds immediately to a food processor or high-speed blender to stop the cooking process.
- Cool completely before moving to the next step.
Sunflower Seed Butter
- Process the cooled seeds until they resemble a coarse flour. Scrape down sides as needed.
- Continue blending as the mixture clumps and starts forming a rough paste.
- Blend for 4–5 minutes more, scraping occasionally, until the oils release and the texture becomes smooth and creamy.Tip: Be patient—this stage takes time, but it's worth it!
- Add coconut sugar and salt. Blend until fully incorporated.
- Taste and adjust, adding more sweetener or salt if desired.
- Transfer to jars or containers with tight-fitting lids and refrigerate.
Enjoy!
Store sunflower seed butter in a sealed container in the refrigerator for up to 1 month. If oil separation occurs, simply give it a good stir before using.