Chocolate Sunflower Butter
Prep time
Cook time
Total time
A lightly sweetened, deliciously creamy chocolate and sunflower butter spread. Try it on fresh fruit or as a topping on pancakes or yogurt.
Serves: 1½ cups
  • 2 cups sunflower seeds
  • ¼ cup coconut sugar
  • ¼ cup coconut oil
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla bean paste
  • ⅛ teaspoon (+ a pinch or two) sea salt
  1. Preheat oven to 325 degrees fahrenheit. Spread sunflower seeds out over a cookie sheet. Toast sunflower seeds for 10 minutes. Allow to cool for about 10 minutes.
  2. In a blender, add coconut sugar, and blend until a fine powdered sugar forms (see photo above).
  3. Add the still warm sunflower seeds, and pulse until seeds are broken down into a meal.
  4. Blend mixture, scraping sides as necessary, for 3-4 minutes. The sunflower seeds should begin to form a paste, or might be breaking down into a sunflower butter at this stage.
  5. Add coconut oil, and continue to blend another 3-4 minutes. This will result in the sunflower butter becoming extra smooth and drippy.
  6. The blending time here is for a high speed blender, like a Vitamix. If using a conventional blender, blend times will be longer. This can also be made in a powerful food processor, but the times will be at least double.
  7. Add cocoa powder, vanilla bean paste, and sea salt. I liked almost a ¼ teaspoon of sea salt, but start with ⅛, then add a pinch until it tastes balanced to you.
Recipe by Sunkissed Kitchen at