| 300 g | sunflower seeds |
| 100 g | pumpkin seeds |
| 40 g | coconut sugar |
| 5 tbsp | coconut oil |
| ½ tsp | ground cinnamon |
| 1 | vanilla bean |
| salt |
Preheat the oven to 160°C/ 320°F. Spread the sunflower and pumpkin seeds on a baking tray and roast for approx. 10 min. Let cool.
Add coconut sugar to a food processor and blend until powdery. Then add the toasted seeds, coconut oil, and cinnamon. Scrape out the vanilla bean into the processor and add some salt. Blend until seed butter is smooth. Transfer to an airtight container and store in the fridge for up to two months.
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