Step 1

Preheat oven to 350˚F (180˚C).

Step 2

Spread the sunflower seeds on a parchment-lined baking sheet.

Step 3

Roast seeds for 8-10 minutes, stirring them halfway.

Step 4

Pour the seeds into a food processor and add the honey. Turn on the processor and blend until the seeds begin to clump up. Scrape down the sides and blend again.

Step 5

Slowly pour in the coconut oil and continue to blend in the processor until desired creaminess.

Step 6

Pour into a airtight container and store in the refrigerator. Use within 2 months of making.

Step 7

Tip: When ready to use, leave out on the counter to warm up to room temp for smooth spreading.

Step 8

Nutrition Calories: 2587 Fat: 228 grams Carbs: 100 grams Fiber: 34 grams Sugars: 54 grams Protein: 71 grams

Step 9

Enjoy!