This recipe requires a high-powered blender such as a Vitamix or Thermomix.  

Sunflower seed butter can be used as a healthy and lunch box friendly alternative to nut butters or chocolate hazelnut spreads.  Compared with a standard hazelnut spread the chocolate sunflower seed spread has:

Triple the protein

One-quarter of the carbohydrate

8 times more niacin

20 times more Vitamin E

12 times more folate

4 times more magnesium

and is also a good source of zinc and iron.


per 100g

Sunflower seed spread

Hazelnut spread

Energy, kcal



Protein, g



Fat, g



Carbohydrate, g






 2 cups (250g) of sunflower seeds 

1 tablespoon of coconut oil

1 tablespoon of maple syrup


Chocolate alternative:

1 extra tablespoon of maple syrup

3 tablespoons of cocoa powder

1/2 cup of milk (warmed)



Lightly pan fry the sunflower seeds in a large frying pan on low heat until golden brown.

Put the seeds into the blender and blend on high while they’re still warm, until they form a powder. 

Continue blending for 15 seconds at a time, scraping down the sides of the blender between each cycle until the oils are released and the seeds turn into a smooth butter.

Add the coconut oil and maple syrup (and cocoa powder if using), and continue to blend until the mixture comes together and transforms into a smooth butter.

If making the chocolate version, warm the milk to around 70 degrees and blend well until combined.

Store in a sterilised, air tight jar in the fridge for up to a month.