Heavenly & homemade sunflower seed butter

It’s no secret that I love Trader Joe’s sunflower seed butter. It is the drippiest, velvetiest, most delicious butter than I know.

But back when I did my sugar detox last week, I had to refrain from eating it because it has added sugar.  And that got me thinking…

Could I make my own sunflower seed butter? Without the added sugar?

Well, of course I can!  After all, I’ve made nut butter before in the form of raw coconut almond  butter.  It can’t be that difficult.

Homemade Sunflower Butter

So I did.  And the results were no less than incredible.  Magical, even.

But I am a bit melodramatic about my intense love of nut butters.  So you should make it and it back to me about its magical-ness.

Sunflower Butter in a Jar, Homemade

Sunflower Seed Butter
3 cups raw sunflower seeds
1 tsp. sea salt
3 servings of Stevia (optional)*
2 tsp. grape seed oil
more oil for baking sheet

Preheat oven to 350 degrees F. Oil a large baking sheet (I use a Misto, but a paper towel dipped in oil works too). Spread seeds out evenly on the baking sheet. Cook for 10 minutes, then stir with a spatula. Cook an additional 10 minutes for 20 minutes total cooking time.

Place seeds in a food processor or high speed blender and blend on high. You might need to use a spatula to periodically scrape the seeds off the side of the container. When seeds become the consistency of a coarse flour, add salt and oil. Once again, you will probably need to use a spatula to make sure all of the seeds are blended well. Blend until seeds become the consistency of butter.

Add an additional teaspoon of oil if you prefer your nut butter to be extra drippy.

*I used 21 drops of NuNaturals (7 drops are a serving) to add a bit of sweetness so it would be more like TJ's version, but this is completely optional.

Man, oh man, is this stuff good!

So far I’ve eaten it on yogurt, waffles, and my finger.  Fingers should always be used for quality assurance purposes.  I would hate to give you guys a bad recipe, so I do what I can. 😉

If you could recreate any nut or seed butter, which would you choose?

27 Responses to Heavenly & homemade sunflower seed butter

  1. The finger taste test is a favorite of mine. Looks delicious!!

  2. This looks fantastic! How well does homemade nut butter keep? I’d be afraid I wouldn’t use it up before it turns.

  3. I also love the Trader Joe’s sunflower butter (I make cookies with it too – like dense peanut butter cookies except with sunflower butter), but I love the idea of making it without the added sugar. This looks really good! I wonder how it would taste with some extra virgin coconut oil instead of the grapeseed oil…

    • I bet it would taste wonderful with coconut oil. I probably would have used that myself had I not dropped my entire giant jar on the floor a few weeks ago, resulting in glass shards everywhere. It was not safe to save, not that I didn’t try. My husband convinced me that saving the coconut oil was not worth potentially eating glass.

  4. You my friend are a genus! What a fun idea! I am totally going to try this with the Stevia 😉


  5. I bow down to you for making this AND posting the recipe!! I just discovered sunflower butter (I can’t eat peanut butter) and it’s so hard to find in my area for some reason. THANK YOU!!

  6. Wow this recipe looks incredible! I’m totally making this!

    PS I saw crowder peas at my grocery store! I bought some, lets see if I like them 🙂

  7. This looks great!! I’d love to recreate PB&Co. White Chocolate Wonderful peanut butter. Peanut butter tends to break me out though, so it is just as well that I can’t!

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  10. Mmmm! I made chocolate sunflower seed butter using a combination of your directions and the ones at ohsheglows.com and it turned out so good. The only thing was, I checked my sunflower seeds after 7 minutes and they were just about to burn. I used only 2 cups of seeds, so perhaps the thinner layer of seeds on the baking sheet made a big difference? I’m not sure, but I caught it just in time and it turned out great! Thanks!

    • I’m sure you’re right. My seeds were overlapping because even when I used my biggest pan, it was a lot of sunflower seeds. I stirred mine several times to make sure they all got evenly toasted. When I half recipes, I always adjust the cooking time. Glad they turned out great! Chocolate makes everything better. 🙂

    • Felicia

      I tried looking up the ohsheglows.com for chocolate sunflower seed butter but couldn’t figure out what you added to this recipe. Could you help me? 🙂

      • Hi Felicia, I looked for Angela’s recipe but wasn’t able to find it. Can you send me the link? I’m not sure what she put in her’s but mine isn’t chocolate — it’s just plain sunflower seed butter.

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  14. Konni

    This turned out so wonderful and more important my family loves it! Thank you, thank you, thank you!!!!!

  15. Vivky

    I made this sunflower seed butter! It is delicious. I have eosinophilic esophagitis and cannot eat many foods, but I needed to find additional foods with fiber and protein. This is perfect for that! I adjusted the recipe for myself and used 1.5t of sugar. I had to add quite a bit more grape seed oil. The recipe calls for 2t, but I put in 10t. Otherwise, it was way to dry. Thanks so much foodiefresh for coming up with and sharing this recipe. 🙂

  16. Christine Porter

    how long does it keep?

    • I’m not sure, but I’m assuming that it would keep as long as any natural nut butter you buy if you immediately put it in the fridge, but don’t quote me on that. I probably took a few weeks to eat mine and it never went bad.

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