I’m pretty sure I have an allergy to almonds.

I figured this out when I gave up peanut butter for lent and started eating almond butter like I was a starved child.

Not so clever now are ya, Chels?

Anyway, the stuff gives me an itchy throat, leaves me bloated, and swollen in my stomach and legs.

What gives?

So, I took myself off of it and switched to sunflower seed butter.


Every time I think of sunflower seeds, one person comes to mind, my uncle/godfather.


The man is a sunflower seed addict.


I’m talking sunflower seed kernels on the floor board of his car.


Don’t judge him.


Being the frugal person that I am, I decided to make my own.


Because obviously there is gold inside a $12 jar of sunflower seed butter.


Oh, and I added my own “chocolate” concoction.


Only because I’m pretty awesome like that.




Oh, and because these sunflower seed butter companies need to get on my level.


Y’all…insanely creamy.


That’s all.

Chocolate Sunflower Butter
Recipe type: Snack, Spread, Seed Butter
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
Toasted sunflower seeds get pulverized to form a creamy seed butter, swirled w/ a chocolate cacao mixture, and a hint of sea salt. Gluten-free, vegan, paleo, refined sugar-free, nut-free.
  • 2 c. raw, unsalted sunflower seeds, unshelled
  • 1 t. melted coconut oil
  • 1 t. cacao powder
  • ¼ t. pure vanilla extract
  • ¼ t. sea salt
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the sunflower seeds evenly out on the baking sheet.
  3. Bake for 15-20 minutes, or until golden, tossing the seeds halfway through the baking process.
  4. Let the seeds cool for about 5 minutes.
  5. Place the seeds in a large food processor and process on high until the seeds begin to break down and form a creamy butter.
  6. This takes about 5-8 minutes, and you may need to scrape down the sides of the bowl as you go.
  7. In a small bowl, combine the melted coconut oil & cacao powder, mixing until smooth.
  8. Stir the cacao mixture and sea salt into the sunflower butter mixture and mix until combined.
  9. Serve spread on a piece of toast, muffin, or drizzled over fresh fruit and yogurt.


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