Averie Cooks

0 Add sunflower seeds to the canister of a food processor, process on high power until creamy and smooth, about 15 to 20 minutes. Stop to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
1 The seeds will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier sunflower seed butter (SFSB). At the point the SFSB is runny, continue processing for about 2 more minutes, just making sure the SFSB is as smooth as possible and as desired.
2 Through the feed tube with the processor running, add the white chocolate chips, butterscotch chips, optional bourbon, vanilla, and optional salt. Process for 10 minutes, or until smooth and incorporated. I do not melt the chips first and add them in whole. The power of the machine, coupled with the heat the SFSB has taken on after 20 minutes of blending, is enough to incorporate them. If using a weaker or older food processor, sprinkling chips in slowly may prevent your machine from struggling or optionally melt them before adding. Note – You may wish to start with half the amount of baking chips called for and increase to taste. As written, this is a dessert-style SFSB and on the sweeter side.
3 If after at least 10 minutes of blending, your SFSB has not smoothed out, slowly drizzle in a bit of oil to help smooth it out. Drizzle in no more than 2 tablespoons at once, and allow that to process for at least 5 minutes before drizzling in more. It takes awhile to incorporate fully.
4 After SFSB is as smooth as desired, transfer it into glass jars with lids or other airtight containers.
5 Store SFSB in the refrigerator or at room temperature. At room temperature, it firms up some but stays soft and runny. In the refrigerator, because of the baking chips, it hardens and solidifies, but softens up again after 15 minutes at room temperature. It can be stored at room temperature for at least two weeks and in the refrigerator, it will keep for months; let common sense be your guide.
6 Recipe is gluten-free provided that the brands of baking chips used are gluten-free; recipe can be kept vegan by replacing white choc and butterscotch chips with semi-sweet chocolate chips, or simply omitting. Always read the labels to make sure products conform to your dietary needs.