Coconut Free Celery Sticks with Lemon Sunflower Butter
Crisp celery sticks meet a bright, tangy dip that's genuinely worth making from scratch. Sunflower seed butter is the star here — it's rich and creamy with a mild nuttiness that pairs beautifully with fresh lemon juice and zest, while a drizzle of extra virgin olive oil gives the whole thing a silky, luxurious finish. Every single ingredient in this recipe is naturally free from coconut in any form, so there's no need to squint at labels or second-guess a store-bought spread. The dip comes together in one bowl with just a quick stir, and a splash of water can loosen it to exactly the consistency you want. It works as a snack, a party platter addition, or a light appetizer that looks far more impressive than the effort involved. Clean, fresh, and genuinely satisfying — this is the kind of simple recipe that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 1 bunch celery (about 10–12 stalks)
For the lemon sunflower butter
- ½ cup sunflower seed butter (unsweetened, no added sugar)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1–2 tbsp water, to thin (optional)
Instructions
- 1
Wash and dry the celery stalks, trim the ends, and cut each stalk into 4-inch sticks. Arrange on a serving plate or in a container.
- 2
In a small mixing bowl, combine the sunflower seed butter, lemon juice, lemon zest, olive oil, salt, and black pepper. Stir until smooth and fully combined.
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