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.)

Scrape down the sides of the bowl after 5 minutes, and then add the rest of the ingredients

Process on high for another 5 minutes to incorporate sweeteners and salt

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)