We’ve gone without peanut butter for a while now … and we really miss the stuff. To satisfy our cravings we’ve been eating jar after jar of Sunbutter®— also known as sunflower butter, the most common (if not only) nut-free (but not coconut-free) substitute for peanut butter’s creamy goodness.
My kids love sunflower butter. I like it enough to eat it, but just find the roasted sunflower taste a wee bit overpowering.
So I thought about taming it.
To my surprise, this combination of toasted sunflower seeds and coconut is the closest substitute I’ve found, in taste and texture, to that of creamy peanut butter.
For the creamiest spread, you will need a high-powered blender such as a Blendtec, OmniBlend, or Vitamix. I ran a batch in my food processor and got a butter (after 15 minutes), but it was far from smooth. In a high-powered blender, friction and the resulting heat causes the mixture to liquefy. Once poured into jars and allowed to cool at room temperature, it should firm up to a creamy spreadable butter.