How to Make Salted Vanilla Sunflower Butter

Make a delicious paleo-approved alternative to peanut butter in just 15 minutes!

A fresh date is my vehicle of choice. Straight from the fridge, soft, cool and chewy…sometimes I don’t even bother to remove the pit. Just dunk the thing in a jar of cold sunflower butter and pop the whole concoction in my mouth, fishing out the hard pit once the amalgamation of “sunbutter” and fruit has been fully realized. Taste buds zinging to attention. I discovered this incredible combination during my first Whole 30 three years ago, after first discovering how truly awesome pure sunflower butter is, and it’s been my dessert/snack/food-of-desperation ever since. The only paleo-friendly treat I’ve found that comes close to the satisfaction of chocolate.

Finding myself at the bottom of my last jar, I decided to take things into my own hands and make my own, but this time with a twist. The addition of vanilla and Himalayan pink salt takes this from simple nut butter to decadent treat, with zero extra work. Try it yourself, then be sure to let me know what you think!

Sunflower Butter

Sunflower Butter

Salted Vanilla Sunflower Butter


2 cups unsalted roasted sunflower seeds

1 tbsp organic vanilla extract

1/2 tsp Himalayan pink salt


Food processor or  high-speed blender

Offset spatula

Resealable 12 oz. glass jar or container

Place sunflower seeds, vanilla extract and Himalayan pink salt in the food processor. Process in 30-second intervals for about 12 minutes, using the offset spatula to scrape down the sides and move mixture around between intervals. See timing notes below:

Sunflower Butter

After 30 seconds: sunflower seeds should resemble wet sand.

Sunflower Butter

After 1 minute of processing.

Sunflower Butter

After about 2 minutes.

Sunflower Butter

After 5 minutes.

Sunflower Butter

10 minutes in, and almost there! The mixture may ball up from time to time; if this happens, stop the processor and use the spatula to break up the butter.

Sunflower Butter

At the 12-minute mark, the seed oils will have released and the mixture should resemble a smooth butter. Transfer to a resealable glass jar and store in the refrigerator, where it will stay fresh for a few months.

Sunflower Butter

Sunflower Butter


+ What’s your favorite healthy snack?

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This looks absolutely delish! I’m a big fan of dates or blueberries coated in tahini and raw cacao powder. Yuuuuum!

Jess xx

I want to try making this sunflower butter! Looks so good!


Wow, this looks mouthwatering! I can almost smell and taste it!

That’s amazing I never thought of that. A good way to have butter without feeling guilty.