Roast the sunflower seeds in the over at 165ºC (fan assisted) for 8 minutes. Let to cool till room temperature.
Blend them in a high-speed processor/blender. It's best to do so at intervals so the seeds ( and machine) don't overheat. I suggest taking a break every 2-3 minutes. The longer you blend the runnier the sunbutter consistency will be. For a smooth sunflower seed butter, blend for about 15 minutes.
Once the homemade sunflower seed butter is ready, transfer it to an airtight glass container and keep this in the fridge for 2-3 months. It can also be frozen, for longer.
For inspiration for flavour variations on this sunflower seed butter, check my blog posts above!
If you don't have a food processor/blender that auto scrapes down the sides then you will need to do this every time you stop the machine.