Step 1

Preheat the oven to 350F (175C).

Step 2

Spread the sunflower seed kernels in an even layer on a large, rimmed baking sheet (try to avoid getting the seeds close to the edges of the pan).

Step 3

Bake for 10 minutes; open the oven and stir the kernels. Bake for another 8 minutes, or until the seeds are golden brown and fragrant (be careful during the final minutes; check often to avoid over-cooking).

Step 4

Immediately transfer the kernels to the bowl of a food processor or high-speed blender to stop the cooking. Cool completely.

Step 5

Process until the kernels resemble a coarse flour. Stop and scrape the container and continue processing until the mixture begins to clump. Stop and scrape again. Process until mixture begins to pull together into a very rough looking "butter." Stop and scrape again.

Step 6

Continue processing for 4 to 5 minutes, stopping and scraping occasionally, until the oils begin to release from the seeds and the mixture turns very smooth and creamy (it takes time, but it will happen!).

Step 7

Add the coconut sugar and salt; process until combined. Taste the butter and adjust the sweetener and salt, as desired.

Step 8

Scrape the seed butter into jars or other tightly covered containers. Store in the refrigerator.