Heat a large skillet over medium heat, then add a single layer of raw sunflower kernels to the dry skillet and let them sit for about a minute undisturbed.

Stir and continue cooking over medium heat for another couple of minutes, stirring frequently, until kernels are browned, toasted, and fragrant. (You'll need to do this in three or four batches to toast the full 16 oz bag.)

Remove toasted kernels to a separate container and let them cool a bit before proceeding.

Add your toasted or roasted sunflower seeds, sea salt, vanilla, cinnamon, and ½ teaspoon coconut oil to a food processor.

Process until the sunflower seed butter is at its desired consistency, about sixteen minutes total. You'll want to stop, stir, and scrape down the sides regularly.

As the sunflower butter starts to form balls later in the process, just break them up and continue to stir occasionally. (I stopped to scrape and stir every minute up until the eight minute mark, then switched to every two minutes.)

Incorporate additional coconut oil to help smooth things out as necessary; I added half a teaspoon at the four minute mark, and another half teaspoon at the eight minute mark, for a total of 1.5 teaspoon all together.

When your sunflower butter is at its desired consistency, taste and add a little more sea salt and/or honey if desired. I left mine unsweetened here since the seeds have their own natural sweetness (and the vanilla and cinnamon add flavor), but you might want to sweeten yours a bit if you're used to sweetened Sunbutter or similar brands. My homemade sunflower butter was at the perfect texture after sixteen minutes total processing time, but your time may vary depending on how powerful your food processor is.

Store the finished sunflower seed butter tightly covered in your refrigerator.