Spread your sunflower seeds out on a cookie sheet and roast at 325 degrees for fifteen minutes or so
When your seeds are done roasting, add them to your food processor and turn onto high. Every minute or two, turn the food processor off and scrape the sides down and continue to process.
Once the mixture turns from a flour-like consistency to a clumpier one, add your coconut oil, sea salt, and pure maple syrup. Then turn the food processor on again and scrape the sides down as necessary.
Once smooth, store in an airtight container in your fridge for 2-3 weeks. My guess is that it could last longer, but it’s never stuck around longer than that in my house because it’s SO good.
Optional mix-ins that I’ve not tried but guess would be really good: honey, cinnamon, or vanilla. If you prefer a runnier seed butter, you can add more coconut oil a tablespoon or so at a time.