Now that the holidays are over, we are working on our new year routine. This means being equipped with healthy snacks at every turn — we find that keeping healthy options on hand makes staying healthy a whole lot easier.

Lucky for you, we’ve found a snack that lasts for up to 3-months in your pantry (if you can resist downing it in one sitting). We love throwing this sunflower butter on-top of our chocolate chip cookies — it’s the perfect snack to NOMM on!


Sonia, from The Healthy Foodie, brings us a nut-free butter that is filling and tasty, oh AND allergen sensitive.


When making nut (or in this case, seed) butters, I get to keep the fruit of my labor for months, whereas when baking, the goods pretty much have to be consumed in a matter of days, which really isn’t ideal when you have no one to share said goods with.


  • 6 cups raw sunflower seeds

  • ½ tsp Himalayan salt

  • 1 tsp pure vanilla extract



  1. Place the seeds in a baking or cookie sheet and toast in a a 350F oven for 20-25 minutes, moving them around often, until golden and fragrant.

  2. Be careful to not take the seeds too far. Sunflower seeds are very delicate and will burn fairly easily. You want them to be a very light golden color, no more.

  3. Let the seeds cool for a few minutes then transfer them to the bowl of your food processor.

  4. Process for a total of 25-30 minutes, stopping every 2 to 3 minutes or so to break down the clumped-up mixture and scrape the sides a bit.

  5. After about 20 minutes, the seeds should start releasing their oil and the butter will finally relax and become creamy. From this point, you will want to let it run for 5 to 10 minutes until really smooth and creamy.

  6. Now add the salt and vanilla extract and process for another minute

  7. Transfer to a glass, air tight jar.

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