Measure and pour your roasted sunflower seeds into a high-speed food processor. Cover and blend until smooth, about 3-4 minutes.
Once smooth, add in everything else and pulse until evenly combined.
You can pulse until it's whatever consistency you desire. For a thick butter, it will only take about 5-6 minutes*. Adding oil (optional) will thin it out into a traditional, store-bought nut/seed butter.
Transfer butter to an air-tight container, like a mason jar and store in the refrigerator.
This will keep fresh for up to 10 days.*Once the mixture turns into a flour, it will break down into a paste and continue to smooth out with blending. Up to 10 minutes may be needed depending on your processor. I have not tested this out in a blender, I'm not sure if that will work.
CoursesDessert, Spread, Dip
CuisineGluten-free, Vegan, Oil-free, Kid-friendly
Recipe by The Plant Philosophy at https://theplantphilosophy.com/oil-free-coconut-pumpkin-sunbutter/