Updated: May 1, 2020
2 cups raw sunflower seeds
1/2 cup hemp seeds
1/4 cup plus 1 tbsp coconut oil
1 tbsp vanilla extract
1 tbsp chia seeds
3 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp salt
1. Preheat oven to 350 degrees F. Divide the sunflower seeds among 2 baking sheets and toast in the oven for 5 minutes, until fragrant and lightly browned.
2. Place the toasted seeds and all the remaining ingredients in a high speed blender or food processor and puree until a smooth, creamy butter is formed. Stop and scrap down the sides as necessary. This can take up to 10 minutes.
3. Scoop the butter into a jar for storage. It will last in the fridge for up to 1 month.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman