- 2 cups raw sunflower seeds
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp sea salt
In a medium pan, toast sunflower seeds over medium-low heat for 10 minutes or until seeds are golden brown, stirring frequently. Let cool slightly.
Transfer the seeds to a food processor or blender and run the machine for 2 minutes. The seeds will start to look like thick sand.
Add in coconut oil, maple syrup, cinnamon, cloves, and salt.
Run the food processor for another 7-8 minutes, scraping down the sides if needed. The Sunbutter will be thick at first, but as you get closer to the 7 minute mark, the butter will become smooth and creamy.
Transfer to an air-tight container.
Yield: 2 cups
Storage: store in an air-tight container for 1 month. I like to keep my nut and seed butters in my pantry so they don't get too thick and they last at least 1 month for me. You can also keep in the fridge for a longer storage time.
Sunflower Seeds: if you can find unsalted roasted sunflower seeds, you can use that in place of roasting your own sunflower seeds. I can sometimes find these at Trader Joes or Whole Foods.
Calories: 93kcal, Carbohydrates: 3g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Sodium: 16mg, Potassium: 89mg, Fiber: 1g, Sugar: 1g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg