Homemade Sunflower Seed Butter

Whole New Mom - https://wholenewmom.com

Course: Dressings, Seasonings, etc., Snack

Cuisine: Keto, Low-Carb, Sugar-Free, Vegan

Keyword: homemade sunflower seed butter

Prep Time: 5

Total Time: 10

Servings:

Calories: 196kcal

Learn how to make sunflower seed butter easily in your food processor or blender plus use my tips to make it super creamy!

Place the sunflower seeds into the bowl of the food processor and process. If your processor is small, you might need to reduce the amount of seeds and the amount of the other ingredients as well. The seeds need to move in order to process into a butter.
The mixture will go from chopped seeds to a meal, then to a flour-like consistency and then it will start clumping. If desired, add some of the oil starting with 1 tablespoon and adding more until you reach the consistency that you want. Make sure to let the machine rest every 2 minutes or so after starting processing to prevent overheating.
Once the seeds have turned into a butter, you can add a bit more oil if you'd like to get the sunbutter even more creamy. Then add any sweetener, salt, or add ins that you'd like blended in and process briefly. Vanilla can be added at this point.
Finally, add any texture add ins like cacao nibs, chocolate chips, raisins, flax or chia, or other nuts and seeds and process briefly so they aren't blended in.

Put the sunflower seeds and oil, sweetener and salt, if using, into the blender container. Start processing using the tamper or other device to push the seeds down into the blades.
Make sure to let the machine rest if needed, following the manufacturer's instructions.
Stir any textured add-ins in after removing the butter from the blender.
Continue pressing the mixture into the blades until it turns into a smooth butter.

You don't have to use 4 cups of sunflower seeds, but you'll need enough volume for the blades to properly process the seeds into a butter. In most food processors, 3–4 cups works best, while many high-speed blenders require at least 4 cups.
Processing times vary depending on your machine. Expect anywhere from 5–20 minutes for the seeds to transform from a meal into a smooth, spreadable butter.
Be patient during the clumping stage. The sunflower seeds will first turn into a flour-like mixture and then form clumps before eventually releasing their oils and becoming creamy.
For a thinner, creamier sunflower seed butter, add additional oil 1 teaspoon at a time until you reach your desired consistency. Natural separation during storage is normal; simply stir before using.
Fresh sunflower seed butter will be softer when warm from processing and will thicken somewhat as it cools.
If using roasted sunflower seeds, allow them to cool completely before processing.
A green tint may occasionally develop after storage or when used in baked goods. This is a harmless natural reaction involving compounds found in sunflower seeds and does not affect flavor or safety.
Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 2 months.
Important: Make sure all equipment and utensils are completely dry. Even small amounts of water can cause the sunflower butter to seize, become grainy, or shorten its shelf life.