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5 from 1 vote

Chocolate Sunflower Butter

A lightly sweetened, deliciously creamy chocolate and sunflower butter spread. Try it on fresh fruit or as a topping on pancakes or yogurt.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: American
Servings: 24 tablespoons
Calories: 93kcal


  • 2 cups sunflower seeds
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla bean paste
  • 1/8 teaspoon sea salt + a pinch or two


  • 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.
  • In a blender, add coconut sugar, and blend until a fine powdered sugar forms (see photo above).
  • Add the still warm sunflower seeds, and pulse until seeds are broken down into a meal.
  • 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.
  • Add coconut oil, and continue to blend another 3-4 minutes. This will result in the sunflower butter becoming extra smooth and drippy.
  • 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.
  • 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.


Calories: 93kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg