Back To School: Luxurious Homemade Sunflower Seed Butter



Not only is it the month that my baby will turn one*, it’s also the time of year when my nut-free recipes are getting a lot more action. Yup, back to school season. After receiving a request from a blog reader recently, I decided to share this sunflower seed butter recipe that’s been raved about by my testers. It’s so creamy and delicious! (I recently heard that some schools are now banning seed butters too, so I realize this recipe won’t work for those schools.)

This blog post is also proof that I’m still alive! Not that you are waiting with bated breath for my next post or anything, but I wanted to apologize for my absence. My manuscript is due at the beginning of October and I’ve been working around the clock finalizing recipes, writing, and editing the introductory chapters and headnotes. I can’t believe I’m SO CLOSE to finishing the first draft. It feels amazing and I’m looking forward to getting back to a (somewhat) normal life again. Thanks for hanging in there with me.

*gentle sobs.


We start by roasting the sunflower seeds. For the love of everything nut/seed buttery, please do not skip this part. Not only does roasting give the seeds a nutty, toasted flavour, but it helps the seeds turn into butter much faster. I speak from experience because I once tried to make sunflower seed butter using raw sunflower seeds and I processed for like 30 hours and nothing happened except dust. It took me years to try it again after that experience!


Sunflower seed glam shots. Just cuz.


Here is a glimpse into the various food processor stages below. It takes me about 7-8 minutes in my processor. Keep in mind your own processing times will vary based on your food processor and its butterizing prowess. I recommend using a heavy-duty food processor (such as this model) to make nut or seed butter as smaller machines can overheat. You can also make nut and seed butter in the Vitamix, but I never do because I find the butter a huge pain to scrape out from the bottom of the Vitamix container. For me, the food processor for nut/seed butter is where it’s at!


I always let it run a couple minutes longer than I think I should just to get it super silky and runny.


Luxurious Sunflower Seed Butter

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free


4.4 from 21 reviews

Plain sunflower seed butter can taste quite bitter so I’ve improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency just a bit. The result is a sunflower seed butter you’ll want to add to everything, and eat by the spoonful. Even though it’s not the ever popular almond or peanut butter, you won’t feel like you’re missing out when you make this nut-free spread.

1 3/4 cups
Prep Time
Cook time
Total Time


  • 3 cups (about 400g) raw shelled sunflower seeds
  • 1/4 cup coconut sugar
  • 2 tablespoons virgin coconut oil, softened
  • Pinch of pink Himalayan sea salt or other fine sea salt, to taste
  • 1/2 teaspoon cinnamon, or to taste (optional)
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean, seeded or 1/4 teaspoon pure vanilla bean powder (optional)


  1. Preheat oven to 325F. Line a large baking sheet with parchment paper and spread on the seeds in an even layer. Roast for 9-12 minutes, until some of the seeds are lightly golden. Cool the seeds for a few minutes before using.
  2. Meanwhile, add the sugar into a high speed blender and grind until a powder forms. Leave the lid on and set aside so the “dust” can settle.
  3. Spoon the toasted seeds into a heavy-duty food processor. (I like to spoon the seeds into my measuring cup and transfer them that way. When I have about 1/2 cup of seeds left on the pan I will use the parchment paper to “funnel” the remaining seeds into the processor.)
  4. Process the seeds for a few minutes, stopping to scrape the bowl every minute. It will look dry and powdery at this stage. (If you have a chute, you can leave it open to allow steam to escape.)
  5. Add the coconut oil and process for another couple minutes. The butter will clump together into a large ball and it'll start rattling around for a bit. Then, the ball will eventually break down into butter again. Stop to scrape down the bowl as needed.
  6. Now, add in the ground sugar, salt, and cinnamon. Process for another few minutes until smooth. Now, slowly stream in the vanilla while processing. Add in the vanilla bean seeds, if using. You can add a touch more oil if you need to thin out the butter (but do not add water or liquid sweetener because it will seize). I like to let the machine run at least another 2 minutes to get the sunflower seed butter super smooth. I process for a total of about 8 minutes, but timing will vary based on your food processor and preference. Some machines may need to run for upwards of 15 minutes to get the seed butter smooth enough.
  7. Transfer the sunflower seed butter into an air-tight container. Chill in the fridge. Here it'll keep for about 2 months and it will remain “spreadable” even when chilled.


Tips: 1) Do not skip toasting the seeds; it’s necessary for the seeds to break down in the processor. 2) The sweetener is added because sunflower seed butter is bitter; feel free to adjust the sweetener to your own taste. 3) If for some reason your seeds aren’t breaking down after the specified times, add a touch more coconut oil, a teaspoon at a time. Some machines just might need to run a bit longer though, so be patient!


And now some recipes to use homemade sunflower seed butter…

Quick and Easy No Bake Protein Bars

3-Layer Nut-Free Dream Cups

Flourless Thumbprint Breakfast Cookies

PS – 21 Allergy-Friendly Back To School Snack Recipes

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 120 comments… read them below or add one }

1 Bella B September 13, 2015

I have never heard of sunflower seed butter but I am intrigued! It looks so good!!

xoxoBella |


2 Sarah @ Making Thyme for Health September 13, 2015

I didn’t realize that some schools are banning seed butters as well. Sheesh! I can’t imagine how challenging that would be as a parent who wants (or needs) to feed their child plant based foods.


3 Laura ~ Raise Your Garden September 13, 2015

Yes they are!! Especially if your kid (mine is in Kindergarten this year) is in the allergy class. But then I think….sigh what if it were my kid who got really sick from certain foods, I’d be so happy when people would want to accommodate me so I realize that it’s good for me to be flexible and I’m happy to avoid foods if it helps other children be safe. Now about this butter, my sister made something very similar. But hers did not add cinnamon like this recipe does. I love cinnamon because it helps out hyperglycemic people out big-time by keeping their blood sugar more even. Biggest surprise? Was that I thought her sunflower seed butter was delicious. Thanks for the roasting tip too! Will be sure to roast alongside my pumpkin seeds =)


4 Sandra mort September 14, 2015

Yeah. My ovolacto 7 yr old is in a peanut, tree nut and sesame free class. There’s a protocol for eating in the cafeteria but my need to make life easy is WAYYYY less important than the allergic kids’ need to breathe so I suck it up. I won’t gamble with their safety counting on my little kid’s handwashing skills!


5 Sarah @ Making Thyme for Health September 14, 2015

I completely agree with both of you! I hope my comment didn’t come across in the wrong way. I just didn’t realize that seed allergies were that big of a problem. But I agree that it’s much better to be safe than sorry!


6 Jill September 15, 2015

I love to see these lovely comments from people who are supportive of the allergen-based restrictions in schools! There’s so much backlash in other circles, so it’s wonderful to see. It’s kid’s lives we’re talking about! Giving up PB&J at school is such a small sacrifice to keep little ones safe.


7 Heidi Kokborg September 13, 2015

Wow! This sunflower butter looks amazing! :)


8 Amberley September 13, 2015

Wow, looks delicious! I can’t wait to try it! It will be one of the first recipes to come out of my new apartment haha :)


9 Angela (Oh She Glows) September 13, 2015

Hope you enjoy it :) Congrats on your new place!


10 Andrew September 13, 2015

Hi, Angela.
I apologize for addressing you with a request.
But my son has a very severe form of cerebral palsy. He is involved in the competition, who holds a rehabilitation center.
Prize – free course of treatment. He very needs of this rehabilitation.
Please post on your community or page on the social network Facebook, Twitter information about my son.
Thanks, Andrew

Roman is involved in the competition, who holds a rehabilitation center. Prize – free course of treatment.
We ask only one “like” from each of you on facebook and even on one good deed in your life will be more! Here is the link where you need to go and put like under the photo:


11 Alexa [] September 13, 2015

Good luck finishing your manuscript! What an exciting step – you’re living the dream! :)


12 Alina September 13, 2015

Thank you for the recipe, Angela. My son is 6 and I have to pack nut-free lunches as per his school requirement (in addition to gluten-free and dairy-free foods as he is sensitive to them).
I can’t wait to get your cookbook!


13 Hannah @ ThisVeganWhimsy September 13, 2015

What a beautiful sunflower butter recipe! After a similar powdery disaster when I first became vegan, I didn’t try making nut/seed butters for quite a while. It was definitely the roasting step that I skipped. Once I mastered that, homemade nut/seed butters became a staple in my house! I love the idea of using coconut sugar here for an extra-dreamy sweetness.


14 Giovanna September 13, 2015

Miss you so much! And yes I am one of your followers waiting with bated breath for your next post! ! It has been more that a month! But who is counting..:) in a good way I know being a mom is busy and writing your new book is understandable , still miss you and your great posts! This recipe sounds excellent I will make it very soon!


15 Jess | Urban Alchemy September 13, 2015

Angela, this sounds incredible! I’ve actually never had sunflower seed butter before but will have to try this out, thank you for posting! And I am BEYOND excited for your new cookbook:)!! To living & thriving!! xo


16 Barb September 13, 2015

Hey – I made it this morning with cocoa, which I added right at the end. Very good:) Thanks for the inspiration!


17 Jill September 14, 2015

I’m going to try it with cocoa, too!


18 Tiffany September 13, 2015

Angela, this recipe looks amazing!

Do you think buying roasted and unsalted sunflower seeds from Trader Joe’s would work just fine?


19 Sydonie September 13, 2015

Angela – I HAVE been waiting with bated breath! ha ha. Looking forward to whipping this up for the husband (he’s heading back to school) – alongside your chia seed jam for sandwiches. Mmmm!


20 Jennifer Stevens September 13, 2015

My favorite!! There is nothing better than sunbutter on bananas! Although I admit I can’t keep nut butters in the house. Just as addictive as chocolate.


21 Alexandra | Occasionally Eggs September 13, 2015

This is so funny, I posted a recipe for “luxurious” nut butter today with identical ingredients (minus the sunflower seeds)! I’ve been checking your blog daily for a new post, so today was an extra nice surprise :) I work in an elementary school, so I will be trying this one out to bring to work.


22 Krista @ Making Lemonade September 17, 2015

Alexandra & Angela…doubly funny because I was just about to post a recipe for sunflower butter and now I won’t – this one is just too good so I’ll share it instead.

Thanks for saving me a bit of work today – ha ha!

And wow, another book – you go girl!!
~Krista Goncalves, Registered Nutritionist @


23 Ashley September 13, 2015

This looks amazing!


24 Adina September 14, 2015

Wow! This looks delicious, I have never thought of making sunflower butter although I have made lots and lots of other nut butters. How could I replace the coconut sugar though, I have never seen any around here? Maybe agave or maple syrup?


25 Alexandra | Occasionally Eggs September 14, 2015

If you use a liquid sweetener, the butter will seize. I’ve roasted the nuts/seeds with maple syrup before blending them with good results, though :)


26 Anna September 14, 2015

such a genious idea!! yumm


27 Angela the oven cleaning gal September 14, 2015
Recipe Rating:

This is a great idea, Angela. I often make chickpea butter at home and everyone seems to enjoy it quite a lot. So why didn’t I think of a sunflower version?
We’ll definitely enjoy it because we already add sunflower seeds in lots of salads and home-made bread.


28 Eva September 14, 2015

I’ve never made seed butter but I will definitely try your recipe ! How do you usually serve it?
Thank you.

PS: why are the schools banning the seed butter?


29 Sarah | Well and Full September 14, 2015

I LOVE the additions you’ve made to this seed butter, especially the vanilla and coconut sugar. Both genius ideas!!


30 Chelsey September 14, 2015

I always make homemade sunflower seed butter — SO much better than store bought! I even sweeten mine with a couple of dates so there’s no added sugar! Great nut-free back to school option! As always, love your blog, Angela!


31 Annmarie | Three Tines September 14, 2015

Love the idea of adding dates for sweetness!


32 Sarah September 15, 2015

You can buy date sugar as well if the dates themselves affect the smoothness :)


33 Annmarie September 14, 2015

Been waiting patiently for your next recipe! Thanks for sharing this one. I have been wanting to try making my own seed butter and this gives me the push to do so!


34 Angela @ Eat Spin Run Repeat September 14, 2015

You’re allliiiiiiiiiiive!! :) And clearly, still making very delicious things. I 100% agree with you on the comment about nut and seed butters getting stuck in the bottom of the Vitamix – I’m so glad it’s not just me that has that problem! This sounds amazing and I’m on a huge (kind of expensive) seed butter kick right now, but you’ve convinced me to get back to making my own. Great recipe, Ange!


35 Ashley September 14, 2015

Can’t wait to try this! I’ve gotten so sick of peanut butter (which used to be my beloved) after wilderness guiding and eating like a jar of peanut butter each week backpacking. I never thought you could have too much, but apparently you can! This will be such a great alternative.

Also, I live with four other people and every single person in my house is obsessed with your cookbook. We love literally every single recipe, and it’s been a great point of bonding for us as roommates. Thank you <3


36 Linsey September 14, 2015

I HAVE been waiting with bated breath!! I am always so excited to try your new recipes, and cannot wait for OSG2!!!

When I got the email of the new blog post my first thought was “oh thank god!”.

Oh and Happy Birthday baby A!


37 Jill @ Champagne for Everyday September 14, 2015

YUMMMMM I love this! I have been buying Once Again brand unsalted, sugar free sunflower seed butter and adding in my own stevia and sea salt. I love the addition of vanilla, that would add an amazing flavor. Thanks for inspiring me to make my own!


38 Annaliese September 14, 2015

Yes! Back to School…an excuse to bake granola bars and other things to stash away for later….I haven’t made homemade sunflower seed butter in foreeeever, so this will need to change ASAP. I also found out the hard way that toasting=critical, so you’re not alone on that one. Can’t wait for your next book…and happy early bday to the little one! How exciting!!!


39 Annie September 14, 2015

Thank you so much for this recipe. It came at the perfect time. I bought a jar of sunflower butter from the store to start the school year. (I’m a teacher.) Turns out I picked an unsalted, unsweetened version and it is bitter as can be. Blech. The first time I had it, I spread it naked on a slice of sourdough bread. That was a disappointing lunch to say the least. I learned to pair it with banana or fig jam and lunches have improved.
But now, thanks to you, I am all set to whip up a fresh, flavorful batch of homemade sun butter. I am confident it will be a hundred times better than the store version. My taste buds can’t wait!


40 Sam September 15, 2015

Thank you for this!! Seed butters are still ok for my dds at school so we will be making a big batch tonight!


41 beanies for women September 15, 2015

whoah this blog is excellent i like studying your articles. Keep up the good paintings! You realize, a lot of people are searching round for this info, you can help them greatly.


42 Liv Faye September 16, 2015
Recipe Rating:

Hi Angela! thanks for the recipe, gladly I have all the ingredients for this at hand :). I’ll be sure to check out the food processor you recommend (seriously need a heavy-duty one!).


43 Anne-Marie Faiola September 16, 2015

This sounds so great! I love that you have nut free recipes! =)


44 Kathy September 16, 2015
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I made this tonight and, yup, I found myself eating it by spoonfuls from the jar in front of the fridge…that good! :) we had it spread on the super power chia triangles from OSG#1 with roasted tomato soup and chickpea croutons-yum! I bet this would be awesome with 1-1.5 Tbls. Raw cacao added for another variation on a rawtella-type spread.

Good luck with the editing! When you’re THAT busy (toddler bday, cookbook wrap up, recipe work), it’s amazing to get anything done- kudos!


45 Lynn September 17, 2015

Three cheers for sunflower seed butter. I make it often and I do it raw. It comes out pretty well, but certainly not as creamy as yours. Maybe I will give some roasted seeds a try next time.


46 Claudia Bradford September 17, 2015

Sunflower Seed Butter ? It just sounds amazing itself. Never heard of it. But would definitely try this, It looks delicious too. Somethings really new. More over I just can’t resist butter.And this one is something really different.


47 Jessica @ Styled Nutrition September 17, 2015

I’ve missed your posts, but it will all be worth it for the new book! I love how you use the word luxurious to describe some of your recipes! It’s always true!


48 Deepthi September 17, 2015

Angela – I havent been to your page in so long now but I always remember all your BEAUTIFUL recipes. You have no idea how many people I have directed to your page. Anyone who asks me how to eat more plant based! . I have to come back more often and try your new recipes.


49 Crystal September 17, 2015

Hi Angela, this looks amazing! I always want to try new seed butters! Can you please tell me which kind of food processor you have? I don’t think mine is to par to make good nut/seed butters. thanks! :)


50 Quinn September 18, 2015

This looks like the perfect thing to top all the pumpkin pancakes I plan on making this fall!


51 Tal Saarony September 19, 2015

Thanks for the recipe, I just bought sunflower seeds for making butter and your recipe was very timely!
I did not use anything except the seeds and oil and it was not bitter at all. My seeds were slightly over-roasted, so maybe roasting for a bit longer would obviate the need for a sweetener.


52 Michele September 20, 2015

This looks so delicious. It looks so buttery and smooth and the color reminds me a bit of pistachio ice cream. I love sunflower seeds and i usually eat them raw but this recipe is certainly going to be on my to try list. Thank you for the tip on toasting the seeds and for the wonderful directions. :)


53 Cheryl September 21, 2015

I made this yesterday morning. It was so good, I might give up peanut butter. When I make it again, I’ll try halving the amount of sugar and see how it tastes. Thanks for the recipe. Bought your first book and everything I make is delicious. Can’t wait for the 2nd one. When is it due? Spring 2016?


54 Lilian September 21, 2015

What would you recommend as a substitute for the coconut oil? My peanut/tree nut allergic husband is unfortunately also allergic to coconut. I always keep some commercial sunflower seed butter on hand for when those nut-butter cravings strike, and wouldn’t mind trying my hand at making it myself! I’m just not sure what to sub for the coconut oil in your recipe since it has a different consistency than other oils.


55 TheLifeSquare September 22, 2015
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It must be yummy.. Sun flower seed butter.. One of my friend kept telling me about its richness and finally I started googling it. Thanks for this great article.


56 Tracy September 22, 2015

Yes I learnt how bitter the seeds were..still impressed with my homemade butter. I will try this one out. Thanks


57 Krista Williams September 23, 2015
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I am seriously a fan of anything nut butter! This looks absolutely divine. I’lll try this in lieu of my glorious peanut butter.

Thank you!



58 Kathy September 23, 2015

I just made this AGAIN! :) the first batch barely lasted 5 days – whoops! To this round, I made the following modifications:
-put the just-roasted seeds into the food processor and began processing. It cut down on time to break into butter.
-Added 1 1/2 tsp raw cacao….yum!


59 Tara September 23, 2015

Oh Kathy, I love the idea of adding raw cacao to this recipe! I’m going to give it a try!


60 Kathy September 30, 2015

It’s wonderful! :)


61 Emily Thompson November 18, 2015

It sounds better than delicious! I’ll have to try that, too :)


62 Katie September 24, 2015
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I tried making this earlier this week. Sooo good! I definitely recommend buzzing the sugar in the blender first, or you end up with a bit of granularity in the butter. So far I’ve used it stirred into my oatmeal, and it was a hit on crepes with my whole family. Will definitely become a regular staple at our house, especially when the kids’ schools are nut free.


63 Casey September 24, 2015

What kind of food processor do you use? I’m sure mine couldn’t handle this – I have the cheapest cuisinart I could find at Target and I can’t even make smooth hummus with it. Do you have any recommendations? One that is a good deal for the price? Thanks :)


64 Brooke September 24, 2015

This looks delicious! Looking forward to your fall entree recipes. What can we expect?


65 Kassy | Enjoying Earth September 25, 2015

I love this! Not only because it sounds delicious (and I love coconut sugar with all that I am), but also because it’s finally some sun butter that I can stock up on and keep in the fridge for a while. The sun butter that I buy in-store always come in such small containers, and I would love to just make a bunch and use it for a while after. Thanks, Angela! I will probably be making a batch sometime this week.


66 Kate September 26, 2015
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Amazing – best sunflower seed butter ever!! we are a nut free house and this is going to be a staple!!!


67 Susan September 27, 2015
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Wow! Fantastic! I have bought seed butter from the store and when eating my apples and seed butter at work, my collegue commented on it’s unappetizing colour. It’s almost a greyish tone, though it does say roasted sunflower seeds in the ingredient list. It also tastes too sweet and I’m working towards cutting way back on the sugar in my diet.
Tried your recipe and it is not only easy to make, I get to control the kind and amount of sugar that goes in. It turned out absolutely delicious and a lovely shade, not unlike that of almond butter


68 Nicola September 27, 2015

My son is allergic to tree nuts, but it’s his milk allergy that’s ever caused any trouble (seems milk is EVERYwhere!). I’m so glad he ‘grew out’ of his egg allergy, at least, and thankful he wasn’t burdened with an allergy peanuts (also found in a lot of foods).
Regarding the possible bitterness of the sunflower seeds: have you heard of nut-soaking? It is done, apparently, to make nuts more nutritious/less toxic. But another effect that I’ve noticed (when I have done it) is that the nuts are less bitter. The idea is to soak the nuts or seeds overnight, discard the soaking water, then dehydrate them. For this recipe, maybe just pat them dry before they get roasted, and get the same effect.


69 Sina @ Vegan Heaven September 27, 2015

This looks so delicious, Angela! I love that you added cinnamon and vanilla. What a great idea! Thanks for sharing this recipe! :-)


70 Caroline September 27, 2015

Wonder if this recipe also works for sesame butter (tahini)


71 Calypso September 28, 2015
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This sunflower seed butter was so good. I’ve been eating it by the spoonful. I just got a blendtec for the first time ever and I am having so much fun making all the recipes I’ve never been able to do before. Sunflower seed butter is great and the cinnamon was such a nice touch- next up is cashew butter!! Hope everything is going well with the cookbook and new baby :)


72 Liz September 28, 2015
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Angela, this is heavenly! Everyone stop what you’re doing right now and make this! :-) Didn’t have coconut sugar, so just used regular Trader Joe’s cane sugar and it turned out fine. Long time reader, OSG cookbook owner, and first time commenter. :-) Thanks for this! I missed your posts – can’t wait for OSG cookbook #2!


73 Milo September 28, 2015

I’ve tried homemade peanut butter, almond butter, and walnut butter. Never sunflower seed butter however. This is a little more in-depth than my basic raw nut butter recipes, but it looks like something I might have to try!


74 Cara September 28, 2015

You deserve to make money for your recipes and have a second book contract … but it is so LONELY around here when you’re writing! :-)

Have you heard of this?

I just read the article (a very interesting read); haven’t seen the film.


75 Roisin September 29, 2015

This looks really interesting, I’m gonna try it


76 Sally September 29, 2015

Your is the ONLY site that I have ever waited impatiently for!
Although, I am sure there are others out there, can’t wait for you
to be back into swing.


77 Stephanie | The Foodie and The Fix September 30, 2015

Love this! I’ve been wanting to try Sunbutter for a while but never thought about making it myself, it looks fantastic!


78 Lesley October 1, 2015

Hi Angela!

I was also wondering if you use the food processor you recommend. I need a new one!



79 Kathy October 3, 2015

Lesley, I bought a 10-C cuisinart years ago and it’s a work horse. I’d get the biggest one you can afford – I think they now have 13-Cup capacity. I even got a blade storage case for the different blades. Best of luck!


80 Liz October 1, 2015

Can I make this with brown sugar instead of coconut sugar? Thanks! (:


81 Colleen October 6, 2015

I did, and it worked just fine!


82 Chloe Brotheridge - Calmner You October 2, 2015

Love how you can make this without any specialized equipment! Exciting!


83 Lauren | Effortless Vitality October 2, 2015

Oh man, those 6 stages of progressive creaminess are satisfying to look at. Thank you for including those pics :)

And high five on manuscript progress! That sounds so dang exciting!


84 Derek @ October 5, 2015

That looks good! We just recently purchased a Ninja blender and made some Almond Butter ourselves last weekend.

I have never heard of sunflower seed butter, but we will have to give it a try! One step we accidentally skipped with the almond butter was roasting the almonds. As a result, it seems like it took 2-3 times longer than it was supposed to to get to butter. If you are going to follow this recipe, please don’t forget to roast the sunflowers! I am sure the same thing will apply in that it helps to release the natural oils of the seed/nut.


85 Colleen October 6, 2015

Just made this and it is WONDERFUL! I didn’t have coconut sugar, so subbed with brown sugar (not sure if that is at all an accurate substitute, but oh well!)



86 Caroline October 11, 2015

The coconut sugar is what caught my attention. Can’t wait to make this!


87 Lora October 11, 2015

This recipe looks soooo good! I would like to make it for my mom. She is a diabetic and also must eat low salt. I figure I can just leave out the salt. Could I use a sugar substitute? If so, what kind would you recommend and how much? Thank You!!


88 Angela (Oh She Glows) October 13, 2015

Hi Lora, Stevia might work (start with a very a small amount, to taste) – I don’t use it personally but I know some do as a sugar sub. hope this helps!


89 Amelie Payette October 13, 2015

I tried it for the first time today and it was delicious! Thanks for this recipe xx


90 Rachel October 14, 2015

HI love the idea of homemade seed butter. Would prefer to use raw seeds. Will this recipe still work if I skip toasting them? Thanks ;)


91 Angela (Oh She Glows) October 15, 2015

Unfortunately I don’t think the seeds will break down if not toasted.


92 Lynnette October 16, 2015
Recipe Rating:

I made this tonight for my nut allergy boy, and he seemed to liked it. Cost tip–I found a 16 oz bag of roasted unsalted sunflower seeds at Trader Joe’s for $2. I didn’t have to use the whole bag, and this recipe made about as much as their premade sunflower butter that was $5. Less than half the cost! Wahoo! Buying pre-roasted seeds was a nice time saver, too.


93 Petra October 17, 2015

I have a question about the food processor (high speed blender), I am concerned whether the motor of the machine can handle so long time running and doesn’t overheat.
What kind of machine should I buy, something with strong motor, like kitchenaid, or something with big power, such as 1200 Watt?


94 Sarah @ The Fasting Diet Plan October 18, 2015
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Glad to hear from you again! As always, you’ve surprised again us with another great recipe! I don’t think sunflower seed butter is very popular, but I’ll definitely give this recipe a try. Thanks!


95 Sarah October 20, 2015

Would this work in a Vitamix. My food processer doesn’t seem to have the power to make butters.


96 Jane October 25, 2015
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How do we make the sunflower butter chunkier? I like it but I would love to have a chunky one. Do we add more seeds or can we just add almonds?


97 Gretchen October 28, 2015
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THANK YOU for a delicious sun butter recipe! The step by step directions and photos were so helpful. This has to be the most delicious sunbutter I have ever eaten. It was my first try at making my own and I don’t think I will ever buy any from a store again. I love that it is spreadable after being refrigerated. That was a big surprise and no more stirring to mix it up every time you want to use it. This is the sunbutter recipe to make!!


98 Danielle October 29, 2015
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Delicious! I accidentally bought roasted sunflower seeds, so I skipped the roasting step. I also added 1c coconut and cut the oil and salt.


99 Emily Thompson November 18, 2015

This looks delicious! I can’t wait to try this over Thanksgiving break and use it in new recipes! Thanks Angela!


100 Sophie November 20, 2015
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I made it & loved every spoonful! :) So delectable indeed! :)


101 Chris Radtke December 17, 2015
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I followed your recipe for the sunflower butter and it turned out like rubber. Baking the sunflower seeds maybe drys them out to much? My seed butter doesn’t look like your picture -what to do?


102 Taylor Veres January 18, 2016

I was wondering if you can keep it outside the fridge? I was hoping to take some to camp with me this summer!


103 Caro January 27, 2016

Do you think it necessary to soak the seeds first on account of the phytic acid?


104 joe February 18, 2016



105 caterina March 6, 2016

So, soak them before or after baking them?? I already made the butter without soaking and it came out delicious, even without sugar it wouldn’t taste bitter at all. Now, I wonder is this phytic acid very bad for you?


106 Hypnosis Adelaide March 13, 2016
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I think that sunflower seeds are such an underrated ingredient. This seed butter looks amazing. Thank you for the recipe.


107 miranda March 17, 2016

I put a bag of seeds in my processor 10 min. ago. I was too fast so I didn’t notice the roast-part. Next time. I did put vanilla, salt and cinnamon in it, that sounds delicious. I also make coconut-cashew paste. My favorite, on ricecrackers and stuff like that. You really should try it. Oh, and roast everything on forehand, tastes nicer.


108 Olivia Lhermie April 1, 2016

I just made this recipe but I need help! I added too much coconut sugar and since the sunflower seeds were already salted, now it just tastes too sweet and too salted. How could I adjust the taste? Anybody? Thanks a lot! Love this blog.


109 Holly April 8, 2016

Hi Angela,

Thanks for the recipe. What do you think of using date sugar in this? I was just reading that it is the healthiest form of sweetener given its made of whole dates that are ground up, but also read it can thicken things a bit.


110 Angela Liddon April 19, 2016

Hi Holly, I haven’t used date sugar, but it’s definitely on my list of things to try! I’m really not sure how it would impact this recipe to be honest since I’ve never worked with it before. If you do try it and it thickens up the sunflower butter too much, you can try thinning it with some coconut oil (I wouldn’t use water as that can cause it to sieze up). I hope this helps and please let us know if you try it!


111 Cassidy May 27, 2016
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This is SO DELICIOUS!!! I’m scraping out every last bit from my Vitamix and licking my knife clean. This was my first time ever making a nut/seed butter and I have to say…I’m hooked! Thanks Angela for the wonderful recipe.


112 jessica richardson June 6, 2016
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Hi everyone,
I am not sure where mine went wrong? I ended up with a almost black lump of gunk? Mine didnt turn out anything like the pictures at all? I didnt have coconut sugar so I used stevia.
Pls help as I realy want to make this for my family but i’m rather sceptical of trying it again….


113 Angela Liddon June 10, 2016

Hey Jessica, Oh so sorry that happened to you! What kind of food processor do you use? I find some machines just can’t “butterize” nuts and seeds for some reason. Also, I haven’t tested this with stevia before so that could’ve been the culprit. It’s also very important that the seeds are roasted beforehand (I’ve had zero luck using raw sunflower seeds in this recipe). Lastly, did you use the coconut oil? That’s important to help liquify it. I hope this helps, and let me know if you try it out again!


114 Karen July 9, 2016

Can you substitute vanilla extract for the vanilla bean which is readily available in my pantry?


115 Angela Liddon July 15, 2016

Hi Karen, Yep, you can substitute the optional vanilla bean for a bit more vanilla extract in a pinch. I’d suggest trying about a half a teaspoon.


116 Trisha July 17, 2016

I, too, had a disastrous experience with a previous attempt at making my own sunflower butter. I used raw seeds and it turned a weird green. Then when
I stored it in the fridge it fermented. Yikes! I don’t know what I did but it was definitely done wrong. I’m going to try this in the morning. And to the moms who don’t send nut butters to school, thank you. My son has nut allergies and a child in his class last year brought in a nut butter sandwich, of which came in contact with my son, long story short , he was in hospital for 3 days and out of school another week.
I’ll let you know how it turns out for me after I make this wonderful sounding recipe.


117 Angela Liddon July 18, 2016

I’m sorry to hear the previous attempt didn’t work out so well, Trish! Hopefully it will go much better this time.


118 Anjana Dhaliwal September 24, 2016
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Thank you for this great recipe! It tasted great to me but my kids find there is bitter aftertaste. Any suggestions as to why or how I can disguise that?

I bought pre-roasted organic sunflower seeds from Costco. In the recipe I did reduce the coconut sugar but 2 teaspoons as we found the seed butter was getting too sweet. Except for not adding the cinnamon, I followed the rest of the recipe.

The consistency is perfect.

Your thoughts are greatly appreciated!

Your thoughts are greatly appreciated as it is not easy finding a dent seed butter


119 Ella Klick October 8, 2016
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Hello, I made it exactly as is and it is delicious! How do I store it, for how long and can I freeze it? Thank you!


120 JN October 8, 2016
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I have been making my own until I saw this today (Oct 8). Congratulations on the newborn, he looks SOOO sweet!
This recipe was awesome & its the best tasting sunflower seed butter I have ever made!!! Thank you, for another wonderful recipe


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