Steps for preparation

Preheat your oven to 350°F and spread the sunflower seeds into a thin layer on a large rimmed baking sheet.
Toast them until the seeds start to turn lightly golden and have a nutty aroma, about 20 to 25 minutes.
Stir the seeds every 10 minutes or so while they’re toasting to make sure they don’t burn.
Once the seeds are toasted, pour them into a food processor fitted with an “S” blade and start processing them.
First, the sunflower seeds will be ground into a fine meal, and in about 5 to 6 more minutes, it should start to form a sticky ball.
Once the butter is smooth, you can add the coconut sugar and salt, to taste, and keep processing for a couple more minutes to incorporate it evenly.
Transfer the butter to a glass jar with an airtight lid and store it in the fridge for up to a month.