Ingredients
16
16 servings
- •4 cups unroasted unsalted sunflower seed
- •2 tablespoons honey
- •3 tablespoons coconut oil
Instructions
- Preheat oven to 350˚F (180˚C).
- Spread the sunflower seeds on a parchment-lined baking sheet.
- Roast seeds for 8-10 minutes, stirring them halfway.
- 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.
- Slowly pour in the coconut oil and continue to blend in the processor until desired creaminess.
- Pour into a airtight container and store in the refrigerator. Use within 2 months of making.
- Tip: When ready to use, leave out on the counter to warm up to room temp for smooth spreading.
- Nutrition Calories: 2587 Fat: 228 grams Carbs: 100 grams Fiber: 34 grams Sugars: 54 grams Protein: 71 grams
- Enjoy!
Nutritional Facts
Per 16 servings
- Calories: 161
- Carbohydrate: 6g
- Fat: 14g
- Fiber: 2g
- Protein: 4g
- Sugar: 3g
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