1-2tablespoonsneutrallight tasting oil (I prefer coconut oil)
Fine sea saltto taste (optional)
Sweetener to tastesuch as maple syrup, honey, raw cane sugar, coconut sugar, coconut nectar, etc. (optional)
Preheat the oven to 325ºF. After soaking and dehydrating the sunflower seeds, spread them in a single layer onto a baking sheet. Roast the sunflower seeds for 10-15 minutes, watching very closely so they don’t burn.
In the bowl of a 14-cup food processor, add the toasted sunflower seeds. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the seeds to move to convert to butter. I found 2-3 cups to work the best in my 14-cup processor. More than 3 cups definitely works but takes a bit longer.)
Process the seeds to a fine powder, which will take 2-10 minutes. As you process, you may want to add some oil. I personally recommend it, as it helps to keep things moving. Continue processing, stopping to scrape down the sides of the bowl every minute or two.
As the seeds release their oils and the mixture continues to warm, it should turn creamy and move easily inside the bowl of your processor. If not, it is okay to add a bit more oil until the mixture is runny and blending smoothly. It may take up to 15-20 minutes until it is totally creamy. That will depend on the strength and size of your food processor and the quantity of seeds. Be patient.
If adding salt and/or sweetener, do so at the very end.