Carrageenan Free Paleo Sunflower Seed Butter

Creamy, nutty, and deeply satisfying, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the jarred stuff. Toasting the seeds first is the real secret — it draws out a rich, roasted depth that transforms a humble ingredient into something genuinely craveable. Many store-bought nut and seed butters sneak in additives and stabilizers that can be a concern for anyone avoiding certain thickening agents, but this recipe keeps things completely clean with just five simple, whole-food ingredients. Coconut oil gives it that luscious, glossy texture, while honey and a touch of vanilla round out the flavor without overpowering the natural nuttiness of the seeds. The food processor does all the heavy lifting, and watching the crumbly meal slowly loosen into a smooth, pourable butter is oddly satisfying. It keeps well at room temperature for up to two weeks, or in the fridge for a full month, so you can make a big batch and reach for it all week long on fruit, toast, or straight off the spoon.

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