Coconut Sugar-Sweetened Sunflower Seed Butter

Oh, how I love you, sunflower seed butter.

Truth be told, I’ve had a minor love affair with sunflower seed butter for a couple of years now.

I’m a Costco junkie, and for a brief moment in time, they carried one of my favorite brands of organic honey sunflower seed butter that was all kinds of magical deliciousness. It was creamy, sweet, and perfectly smooth. But alas, as with many products at Costco, a tiny asterisk appeared next to the product one day, and it became a memory in time.

Until I realized how ridiculously easy it was to make tasty nut and seed butters from home. It’s probably one of the least stressful food products to make from scratch, because it just involves getting out your food processor and blending together a very short list of ingredients.

the process

This coconut sugar-sweetened sunflower seed butter comes together perfectly without any bad-for-you oils or refined sugar in 10 minutes, with very little effort. And because of the natural oils in sunflower seeds, the addition of a little coconut oil, and the brown sugar-like texture of coconut sugar, the taste is mouthwateringly good.

Make this in just 10 minutes, and then spread it on apples (my favorite combo!), gluten-free toast or pancakes, or eat it straight from the jar. This sweet and creamy sunflower seed butter is worth those 10 minutes of “effort.” Believe me.

Coconut Sugar-Sweetened Sunflower Seed Butter

Total Time 10 minutes
Servings 1 small jar


  • 2 1/2 cups raw sunflower seeds shelled, obviously
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 1 tsp sea salt


  1. Add sunflower seeds to food processor, and process on HIGH for 5 minutes. (TIP: It might be tempting to add everything at once, but I've made my share of nut and seed butters, and the texture just does not come together as well if you don't start by processing JUST the nuts or seeds.)
  2. Scrape down the sides of the bowl after 5 minutes, and then add the rest of the ingredients
  3. Process on high for another 5 minutes to incorporate sweeteners and salt
  4. Store in mason jar at room temperature for about 1 week (TIP: You can store it in your fridge for a bit longer, but the coconut oil will result in the butter hardening, so you'll need to heat it every time you use it)