This recipe makes a medium size mason jar full
Lightly roast sunflower seeds at 325° (you should have 1 full sheet tray), for about 10 minutes until they just start to turn golden.
Put roasted seeds in a food processor (need a good high powered one) until the oils start to release and become “buttery”.
Add the remaining ingredients to the food processor and pulse until combined.
If needed: add a ¼ cup more of coconut oil for a smoother texture.
♥ Store in a mason jar. Does not need to be refrigerated.