Oil-Free Coconut Pumpkin Sunbutter



Yield 2 cups



  1. Measure and pour your roasted sunflower seeds into a high-speed food processor. Cover and blend until smooth, about 3-4 minutes.
  2. Once smooth, add in everything else and pulse until evenly combined.
  3. 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.
  4. 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.

Courses Dessert, Spread, Dip

Cuisine Gluten-free, Vegan, Oil-free, Kid-friendly

Recipe by The Plant Philosophy at