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Sunflower Seed Butter

  • Yield: 1 cup of butter 1x



2 cups sunflower seeds

12 Tbsp coconut oil

1/4 tsp sea salt


  1. While the seeds are still warm, process them into a fine powder.

  2. Add the oil and continue to process, stopping occasionally to scrape down the sides of the processor, until a thick paste is formed.

  3. Store in an airtight container in the fridge 2-3 weeks.

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