Before you decide to make this cardamom spice sunbutter, here’s a few words of caution: do not attempt if you are not patient! No joke! This was my first time making any sort of homemade sunbutter and it takes WAY longer than making nut butter. Holy cow, it was a good 30 minutes of back and forth blending and scraping the sides down. It might have even been longer! I couldn’t believe it, because nut butters come together in a flash, but not sunflower seed butter.
With that said, be sure to allow yourself enough time and don’t expect it to come together in a pinch. In the end, it’s worth it because you have homemade sunbutter and saved money by making it yourself. Plus, it’s fun to play with flavor varieties, as I did here.
Also, if you don’t care for cardamom, feel free to omit it.
Cardamom Spice Sunbutter
- 2 cups raw sunflower seeds
- 1 cup shredded unsweetened coconut
- 4 pitted medjool dates, or more if desired for extra sweetness
- 1 Tbsp pure vanilla extract
- 1 Tbsp cinnamon
- 1 tsp cardamom
- Sea salt to taste
- 1-2 Tbsp coconut oil, melted
- In a food processor, combine the sunflower seeds, coconut and dates. Blend until well ground into flour. Scrape down sides and continue to process.
- Add the vanilla, cinnamon, cardamom and sea salt and continue to process, scraping the sides down as needed. Keep processing and scraping – back and forth, back and forth.
- Then, add the coconut oil and continue to process. Continue to blend and scrape. Taste and adjust spices and sweetness as desired.
- Once desired consistency is reached, pour into jars and store in the refrigerator. Before using, remove from fridge and let sit on the counter for a bit to soften and come closer to room temperature. It firms up quite a bit when cold.
*Note: You can make your sunbutter to be thick like a paste or creamy and runny, which takes more blending. Just watch out, so you don’t overheat your food processor! It takes A LOT of time.