Sunflower Seed Butter

Sunflower Seed Butter

Sunflower Seed Butter
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Category: Dressings & Condiments
Cuisine: Vegan

Store brought sunflower seed butters can taste quite bitter so I’ve improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency just a bit. The result is a sunflower seed butter you’ll want to add to everything, and eat by the spoonful


  • 3 cups (about 400g) raw shelled sunflower seeds
  • 1/4 cup coconut sugar
  • 2 tablespoons virgin coconut oil, softened
  • Pinch of pink Himalayan sea salt or other fine sea salt, to taste
  • 1/2 teaspoon cinnamon, or to taste (optional)
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean, seeded or 1/4 teaspoon pure vanilla bean powder (optional)


  1. Preheat oven to 160*.
  2. Line a large baking sheet with parchment paper and spread on the seeds in an even layer.
  3. Roast for 9-12 minutes, until some of the seeds are lightly golden.
  4. Cool the seeds for a few minutes before using.
  5. Meanwhile, add the sugar into a high speed blender and grind until a powder forms.
  6. Leave the lid on and set aside so it can settle.
  7. Spoon the toasted seeds into a heavy-duty food processor. ( like to spoon the seeds into my measuring cup and transfer them that way.
  8. When I have about 1/2 cup of seeds left on the pan use the parchment paper or a funnel to “funnel” the remaining seeds into the processor.
  9. Process the seeds for a few minutes, stopping to scrape the bowl every minute.
  10. It will look dry and powdery at this stage. (if you are able on your blender, allow steam to escape safely.)
  11. Add the coconut oil and process for another couple minutes.
  12. The butter will clump together into a large ball and it'll start rattling around for a bit.
  13. Then, the ball will eventually break down into butter again.
  14. Stop to scrape down the bowl as needed.
  15. Now, add in the ground sugar, salt, and cinnamon.
  16. Process for another few minutes until smooth.
  17. Now, slowly stream in the vanilla while processing.
  18. Add in the vanilla bean seeds, if using.
  19. You can add a touch more oil if you need to thin out the butter (but do not add water or liquid sweetener because it will seize).
  20. I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth.
  21. Process for a total of about 10 minutes, but timing will vary based on your food processor and preference.
  22. Some machines may need to run for upwards of 15 minutes to get the seed butter smooth enough.
  23. Transfer the sunflower seed butter into an air-tight container.
  24. Chill in the fridge. Here it'll keep for about 2 months and it will remain “spreadable” even when chilled.
  25. Adapted from Oh She Glows