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65% would make again

Peanut Allergy-Friendly Sunbutter

Under 30 minutes

Under 30 minutes


for 16 servings

  • 4 cups unroasted unsalted sunflower seed (560 g)
  • 2 tablespoons honey
  • 3 tablespoons coconut oil

Nutrition Info

Powered by
    Calories 161
    Fat 14g
    Carbs 6g
    Fiber 2g
    Sugar 3g
    Protein 4g

Estimated values based on one serving size.


  1. Preheat oven to 350˚F (180˚C).
  2. Spread the sunflower seeds on a parchment-lined baking sheet.
  3. Roast seeds for 8-10 minutes, stirring them halfway.
  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.
  5. Slowly pour in the coconut oil and continue to blend in the processor until desired creaminess.
  6. Pour into a airtight container and store in the refrigerator. Use within 2 months of making.
  7. Tip: When ready to use, leave out on the counter to warm up to room temp for smooth spreading.
  8. Nutrition Calories: 2587 Fat: 228 grams Carbs: 100 grams Fiber: 34 grams Sugars: 54 grams Protein: 71 grams
  9. Enjoy!

New Year, New You

Here’s everything you need for a more delicious 2021.

New Year, New You

Here’s everything you need for a more delicious 2021.

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