How To Make Sunbutter

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How To Make Sunbutter

15 minutes
Calories 580kcal


  • 2 1/2 cups unsalted sunflower kernels (350 g/ 12.3 oz)
  • 2 tablespoons extra virgin coconut oil (350 g/ 12.3 oz)
  • 2 teaspoons vanilla powder
  • 1/4 teaspoon salt


  • Place the sunflower seeds in a food processor (I use this Kenwood mixer with a food processor attachment that includes the "S blade").
  • Tip: Try toasting the seeds to enhance flavour.
  • Preheat the oven to 175 °C/ 350 °F.
  • Spread the sunflower seeds on a baking sheet.
  • Place in the oven and toast for 5-8 minutes until light golden.
  • Mix once or twice to prevent burning.
  • Start processing until desired consistency is reached.
  • At first, it will be dry and powdery - be patient and keep blending.
  • Here's how it looks after 40 seconds ...
  • ...
  • After 1 1/2 minutes ...
  • And after 5 minutes...
  •  Scrape the processed seeds from the sides as often as needed (I did this four times).
  • Add 2 tablespoons of coconut oil and pulse for another 30-60 seconds.
  • When done, the butter should be smooth like this.
  • Place it in a container and store at room temperature for up to a week or in the fridge for longer (I keep mine for up to a month).


Calories: 580kcal

Originally posted 2019-02-20 17:39:58.

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