Almond Sun Butter w/ Sea Salt

Several posts ago I waxed eloquent on how easy it is to make nut butter at home.

And, because I am a nut butter fanatic at heart I wanted to share my latest fav with you guys. This nut butter is smooth and creamy, but also extra tasty because of the sunflower seeds. It’s a marriage of my two favorite nut butters of all time; almond and sunflower, and I’m truly loving it…on everything, including a spoon.


Roasted Almond Sun Butter
2 c raw, unsalted almonds
1 c raw, unsalted sunflower seeds
1/2 tsp. sea salt

Roast the almonds, and sunflower seeds on the stove top in a large skillet over medium heat, stirring often. Watch during the roasting process so the nuts and seeds don’t burn. When the nuts and seeds become fragrant remove from the heat and stir in the sea salt. Let cool.

Add the nut, seed, and sea salt mixture to your food processor once cool. Turn on and let your food processor do the work. Scrape down the sides every so often. In anywhere from 6-12 minutes you will have deliciously drippy almond sun butter.




Store in a glass jar, and you can refrigerate it if you want, but speaking from experience you do not need to refrigerate your nut butters, and they are way easier to spread if you don’t. 🙂

Let me know if you try my new favorite, I’d love to know what you thought!


What is your favorite nut butter? What is your favorite food to eat nut butter on?
I love both sunflower and almond butter, and my favorite way to eat nut butter is on top of a warm bowl of oatmeal. Think it sounds weird? You should try it…oatmeal will never be the same again.


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