Paleo Sunflower Seed Butter
Creamy, rich, and made entirely from scratch, this sunflower seed butter is the kind of pantry staple that earns its place on the shelf the moment you taste it. Toasting the seeds first is the secret — it deepens their natural nuttiness and makes the whole kitchen smell incredible before you've even touched the food processor. From there, a little patience and a few scrape-downs are all it takes to watch a pile of seeds transform into something smooth, glossy, and genuinely satisfying. A touch of coconut oil keeps the texture silky, honey adds just enough sweetness, and a pinch of sea salt ties it all together. Store-bought seed butters often sneak in refined oils, added sugars, or fillers that don't belong on a clean-eating plate — this one is nothing but whole, real ingredients you can actually pronounce. With 16 servings per batch, it keeps well on the counter for two weeks or in the fridge for a full month, so one Sunday session sets you up for a long stretch of easy, wholesome snacking. Spread it on apple slices, swirl it into smoothies, or eat it straight off the spoon — no judgment here.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (shelled)
- 1 tbsp coconut oil, melted
- 1 tbsp honey
- ½ tsp fine sea salt
- ½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the sunflower seeds in a single layer on a baking sheet and toast for 10–12 minutes, stirring once halfway through, until lightly golden and fragrant — watch closely in the final 2 minutes, as they can brown quickly.
- 2
Remove the seeds from the oven and let them cool on the baking sheet for 10 minutes, until no longer steaming.
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