- Preheat oven to 325F and place seeds on large baking sheet. Spread evenly in one layer and toast for 8-10, or until lightly golden. Let seeds cool in pan for 10 minutes.
- Place slightly cooled seeds and shredded coconut in bowl of food processor and cover with lid. Process for about 3-4 minutes, scraping down the sides of the bowl periodically if necessary. Add cacao powder, coconut sugar, cinnamon and process until smooth, approximately another minute.
- Once your butter is almost at a smooth consistency, with the motor running, add 2 tsp of coconut oil and process the butter for another 2 minutes, or until desired consistency.
- Transfer Chocolate Coconut Sunflower Seed Butter to jar with lid. Butter can be stored in fridge or pantry.
*I like ceylon cinnamon for this, for it’s sweeter and less spicey than traditional cassia cinnamon you find in the spice aisle. You won’t really taste the ceylon cinnamon in this butter, but I can’t guarantee you won’t if using cassia cinnamon.
-I have a 12 cup Breville food processor, and 4 cups of total seeds + shredded coconut allowed me just enough to have the blades work properly while grinding down the all of the ingredients. I wouldn’t recommend using less than 3.5 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.
*prep time refers to oven time for toasting
*cook time refers to time in processor
- Serving Size: 1 tbsp
- Calories: 230
- Sugar: 4
- Sodium: 147
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 5
- Cholesterol: 0