Lightly roast sunflower seeds at 325° (you should have 1 full sheet tray), for about 10 minutes until they just start to turn golden.

Put roasted seeds in a food processor (need a good high powered one) until the oils start to release and become “buttery”.

Add the remaining ingredients to the food processor and pulse until combined.

If needed: add a ¼ cup more of coconut oil for a smoother texture.

♥ Store in a mason jar.  Does not need to be refrigerated.