Preheat your oven to 150°C (300°F). Place the sunflower seeds onto a large baking sheet, optionally line with parchment paper, and spread into an even layer. Roast for 10-15 minutes, or until lightly golden. Remove from the oven and cool for at least 15 minutes.
400 grams (3 cups) raw sunflower seeds
Place the roasted seeds into the bowl of a food processor fitted with the blade attachment. Blend for about 10 minutes, stopping if the processor heats up, and scraping down the sides of the bowl with a spatula if needed.
Once it's almost finished, add the salt and dates, then blend another minute. Blend until very smooth and shiny looking, then go a little longer just in case.
1 teaspoon sea salt, 2 to 3 soft dates
Store the finished sunflower seed butter in a sealed jar in the refrigerator for two weeks or longer.
Notes
If you have a standard food processor, I don't recommend reducing the recipe. It will keep for a long time in the refrigerator and any less makes it too difficult to blend properly.The seed butter might come up the sides as it blends but I find that using a larger amount helps to prevent this from becoming too much of a problem. This makes 400 grams of sunflower seed butter, or about 1 ½ cups.Storage: keep the sun butter in the refrigerator for up to two weeks. Use a sterilised jar for the longest shelf life. I do store this at room temperature, but only if we're going to use it up within a few days.Freezing: this can be frozen, in a freezer-safe container, for up to six months. Thaw in the refrigerator before using as normal.