Make sunflower seed butter (aka SunButter) at home with this simple and cost-effective recipe! This tasty spread is nut-free so it's great for those with nut allergies and safe for school.
Turn on processor and process for 9-10 minutes. If the mixture is still dry and thick after 10 minutes of processing, process a little longer. It may take an additional 5-6 minutes for the sunflower seed oil to release and thin out.
Once the sunbutter has reached your desired consistency, add in maple syrup, vanilla and sea salt. Give the processor a few more pulses to combine, then turn machine off and remove the sunbutter with a spatula.
Store in an airtight container at room temp for up to a week or in the fridge for up to one month.
Notes
Sunflower seeds: I highly recommend using roasted, unsalted sunflower seeds. The roasting process allows the natural oils to be released and makes for a smoother and thinner texture.