| 2 | 18 | 232 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 16 min | 12 |
| 426 gm | Sunflower seeds (raw; hulled; unsalted) |
| 1 date pitted | Medjool date |
Serving size is per 2 tbsp.
INSTRUCTIONS:
1. Roast 15 Oz of seeds on a baking sheet in the oven at 325°F for 16 mins.
Keep an eye on them so they don’t burn. If you can smell them it usually means they are done.
2. Let cool 5 min and place in food processor or blender.
You’ll have to stop the blades routinely to scrape the nuts off the side while it’s blending into a purée.
Blending will take A WHILE depending on the consistency you want! If you want more liquid-creamy it usually takes about 12-15 minutes of blending.
You may have to stop a few times so your blender doesn't overheat!
3. Once all contents are mostly puréed, add 1 pitted medjool date.
Continue blending until date is well mixed in.
4. Keep blending until it’s a desired consistency for you . The more you blend the creamier it is.
5. Spoon into a glass jar and keep at room temperature for 14-days or stick on the fridge for up to 6 weeks!
NOTES:
- You can buy your sunflower seeds from anywhere, but I usually get mine at Publix or Target.
In Publix they are with the other nuts in the fresh produce section.
Be careful that to look for the only ingredient is hulled sunflower seeds! No added sugars, oils, sauces etc!
- You can add spices like cinnamon, vanilla etc.
- Feel free to add some sea salt as well, just not too much!
- if you'd rather use maple syrup, honey or sugar instead of the date you can.
| Meat Alternative | 1.2 |
