Homemade Sunflower Seed Butter
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 10
  • 3 cups raw sunflower seeds
  • 3-5 Tablespoons grapeseed oil
  • 1 Tablespoon maple syrup
  • ½ + ¼ teaspoon salt
If you own a dehydrator:
  1. Soak the sunflower seeds for 8 hours. You can even sprout them as I like to do, as sunflower seeds are very easy to sprout.
  2. Rinse and drain, then lay them out on a dehydrator sheet and dry them on 115℉ for 8-12 hours until completely dry.
If you don't own a dehydrator (not raw):
  1. Lightly toast the seeds in the oven at 325℉ for 10-15 minutes, stirring in between to prevent burning.
  2. Take out and cool off.
  1. Add in the sunflower seeds that you either dried or toasted into the food processor, and turn it on. You are going to be running it for 10-15 minutes, while stopping in between to scrape down the sides.
  2. Once it becomes smooth, and doesn't seem to be getting any smoother, stop the food processor. Add in the salt and maple syrup. Then let it run again, as you pour in grapeseed oill, 1 Tablespoon at a time from the pour spout. Do this until it becomes a nice smooth butter. You only want to add just enough coconut oil to make it smooth and that's it.
  3. Store in an air tight container.
If you toasted the sunflower seeds, your seed butter will have a richer golden brown color than the raw version in the picture.

Keeps in the refrigerator for 1 month.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/homemade-raw-vegan-sunflower-seed-butter/