1.   Pour all of your ingredients into a food processor or blender. First add the coconut oil, then add the sweetener ground confectionery powder, Dutch processed cocoa powder, sunflower lecithin, and the coconut cream

2.   Grind for about 5 minutes until very smooth and creamy. Pour into glass containers for storage. Refrigerate between uses

ALTERNATIVE to using premade sunflower seed butter:

3.   Dry roast the sunflower seeds to a light golden. Let cool and then transfer to a blender. Add all the refined coconut oil to the blender and process on high speed until the sunflower seeds have been fully ground to a smooth, liquid consistency about as thick as peanut butter. Use your homemade sunflower seed butter in the rest of the recipe