I understand that we all enjoy the taste of peanut butter, but as stated in my recent recent post on Pumpkin Seed Butter, peanuts are not as wonderful for our health as they are for our palates.

In this recipe, I roasted the sunflower seeds for the added depth in flavor, but this is not a necessary step.  If you desire to have a chunky textured butter, follow the procedure as instructed in the Pumpkin Seed Butter link above.  (Take 1/3 of seeds and set aside to pulse for 20 seconds in food processor. Then add in to pureed butter.)

serving size: several
total time: 15 minutes

  • 2 cups sunflower seeds
  • 1/2 teaspoon sea salt
(First step is optional if keeping the seeds raw) Turn oven to 400 degrees and allow the seeds to roast on a baking sheet for 3-5 mins.  Transfer seeds to a new flat surface and allow to cool for 5 minutes.
Place cooled seeds in a food processor on high for at least 5-7 minutes until a paste consistency forms.  Add sea salt and scrape down remnants on the sides of the processor.  Continue to puree on high until butter is fully set.
Make sure the butter is completely cool and store for up to 3 months.

Let's Chat!

Get In Touch