Ingredients
Scale
- 2.5 cups roasted sunflower seeds
- 1/4 teaspoon of salt (or to taste)
- 3 Tablespoons coconut sugar (or sweetener of choice)
Instructions
- Preheat oven to 325F
- Spread sunflower seed evenly onto baking sheet
- Roast for 10-15 minutes watching closley at the end to make sure they do not burn, you want them a dark golden color
- Allow the seeds to cool for 10 minutes prior to blending
- Blend in nutribullet or food processor until creamy and smooth consistency (patients is key)
- Add the coconut sugar and salt blending lightly to mix
- Transfer to small glass container and once cooled store in refrigerator
- Category: lunch/snack