- 3 cups raw shelled sunflower seeds (or raw almonds)
- 1/4 cup coconut sugar or maple syrup (you can omit this if you are making almond butter). If you want to go sugar free, use a pinch or two of stevia
- 2 tablespoons sunflower oil
- Pinch of pink Himalayan sea salt or other fine sea salt, to taste
- 1 tbsp raw cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
1. Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.
2. Meanwhile, add the sugar into a high speed blender and grind until a powder forms.
3. Spoon the toasted seeds into a heavy-duty food processor. ( I use my Breville Sous Chef)
4. Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage.
5. Add the oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
6. Add in the ground sugar, salt, cinnamon and cacao. Process for another few minutes until smooth. Add the vanilla while processing. You can add a little more oil if you need to thin out the butter. I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8- 10 minutes, but timing will vary based on your food processor and preference. If you have a slower processor, you may need to process for up to 15 mintues.
7. Transfer the sunflower seed butter into an air-tight container.
8. Store in the fridge for up to 8 weeks.
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