25 Delicious Sunbutter Recipes for Every Occasion

Kickstart your culinary creativity with these 25 delicious Sunbutter recipes that promise to delight your taste buds for every occasion! Whether you’re whipping up a quick weeknight dinner, craving some seasonal favorites, or in need of comforting eats, Sunbutter is your versatile hero. Dive into our roundup and discover how this nut-free spread can transform your meals into something extraordinary. Ready to get inspired? Let’s dig in!

Sunbutter and Jelly Smoothie

A Sunbutter and Jelly Smoothie blends childhood nostalgia with a healthy twist. Perfect for breakfast or a snack, it’s quick to make and packed with flavor.

Ingredients

• 1 cup creamy sunflower seed butter (unsweetened)
• 1/2 cup frozen mixed berries (vibrant and tart)
• 1 ripe banana (sweet and soft)
• 1 tbsp pure maple syrup (rich and amber-colored)
• 1 cup unsweetened almond milk (cold and refreshing)
• 1/2 cup ice cubes (crunchy and clear)

Instructions

1. Add 1 cup creamy sunflower seed butter to the blender.
2. Pour in 1/2 cup frozen mixed berries for a tart contrast.
3. Slice 1 ripe banana into the blender for natural sweetness.
4. Drizzle 1 tbsp pure maple syrup to enhance the flavors.
5. Measure 1 cup unsweetened almond milk for a smooth consistency.
6. Drop in 1/2 cup ice cubes to chill and thicken the smoothie.
7. Blend on high for 45 seconds, or until completely smooth. Tip: Scrape down the sides if needed to ensure even blending.
8. Pour into a tall glass and serve immediately. Tip: For an extra touch, garnish with a few whole berries on top.

Whipping up this smoothie delivers a creamy texture with a perfect balance of sweet and tart. Enjoy it as a quick breakfast or a refreshing post-workout treat.

Sunbutter Banana Pancakes

Unbelievably easy and delicious, these pancakes are a twist on the classic, using sunbutter for a nut-free option that’s just as satisfying.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, for fluffy rise
• 1/2 tsp salt, to enhance flavors
• 1 cup milk, whole for richness
• 1 large egg, farm-fresh and beaten
• 2 tbsp sunbutter, creamy and smooth
• 1 ripe banana, mashed for natural sweetness
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, pure for depth

Instructions

1. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
2. In another bowl, mix the milk, beaten egg, sunbutter, mashed banana, melted butter, and vanilla extract until well combined.
3. Gently fold the wet ingredients into the dry ingredients until just combined; lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
6. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if browning too quickly.
7. Serve warm. These pancakes are wonderfully fluffy with a hint of banana and the rich taste of sunbutter. Drizzle with maple syrup or top with fresh banana slices for extra appeal.

Kickstart your morning with these Sunbutter Banana Pancakes, where each bite offers a perfect balance of sweetness and texture. Ideal for a leisurely breakfast or a quick, nutritious start to the day.

Sunbutter Chocolate Chip Cookies

Just when you thought chocolate chip cookies couldn’t get any better, Sunbutter Chocolate Chip Cookies come along. These cookies are a nut-free twist on the classic, packed with rich flavor and a chewy texture.

Ingredients

• 1 cup creamy sunflower seed butter (smooth, no-stir variety)
• 1 cup light brown sugar (packed, moist)
• 1 large egg (farm-fresh, room temperature)
• 1 tsp pure vanilla extract (high-quality, aromatic)
• 1 tsp baking soda (fresh, clump-free)
• 1/2 tsp fine sea salt
• 1 cup semi-sweet chocolate chips (generous, melty)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix sunflower seed butter and brown sugar until smooth. Tip: Ensure the sunflower seed butter is well-stirred for even texture.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in baking soda and sea salt, mixing just until combined.
5. Fold in chocolate chips evenly. Tip: Reserve a few chips to press on top before baking for a professional look.
6. Scoop dough into 1-tbsp balls, placing them 2 inches apart on the baking sheet. Tip: Flatten slightly for even baking.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Best enjoyed warm, these cookies boast a soft center with crispy edges. The sunflower seed butter adds a unique depth, making them irresistibly moreish. Serve with a cold glass of almond milk for the ultimate treat.

Sunbutter Energy Balls

Looking for a quick, nutritious snack? These Sunbutter Energy Balls are packed with protein and easy to make.

Ingredients

• 1 cup creamy sunbutter (smooth, no-stir)
• 1/2 cup old-fashioned rolled oats (thick-cut, hearty)
• 1/4 cup honey (raw, unfiltered)
• 1/4 cup ground flaxseed (freshly milled)
• 1/2 tsp vanilla extract (pure, high-quality)
• 1/4 tsp sea salt (fine, flaky)
• 1/4 cup mini chocolate chips (dark, dairy-free)

Instructions

1. In a large mixing bowl, combine 1 cup creamy sunbutter, 1/2 cup old-fashioned rolled oats, 1/4 cup honey, 1/4 cup ground flaxseed, 1/2 tsp vanilla extract, and 1/4 tsp sea salt. Tip: For easier mixing, warm the sunbutter slightly.
2. Stir the mixture until all ingredients are fully incorporated and a sticky dough forms. Tip: If the mixture is too dry, add a teaspoon of honey at a time until desired consistency is reached.
3. Fold in 1/4 cup mini chocolate chips until evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough and roll into 1-inch balls between your palms. Tip: Wet your hands slightly to prevent sticking.
5. Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.

Sunbutter Energy Balls are delightfully chewy with a hint of crunch from the oats. Enjoy them as a post-workout snack or drizzle with melted chocolate for a decadent treat.

Sunbutter Stuffed Dates

Delightfully simple yet indulgent, these sunbutter stuffed dates are a perfect blend of sweet and savory. They’re a quick, no-bake treat that satisfies any craving.

Ingredients

• 12 large Medjool dates, pitted and halved lengthwise
• 1/2 cup creamy sunbutter (sunflower seed butter), unsweetened
• 1/4 tsp flaky sea salt
• 1 tbsp pure maple syrup, dark amber grade

Instructions

1. Carefully open each halved date to create a small pocket for the filling.
2. In a small bowl, mix the creamy sunbutter with the pure maple syrup until well combined. Tip: For a smoother consistency, warm the sunbutter slightly before mixing.
3. Using a small spoon, fill each date half with the sunbutter mixture, slightly overfilling for a generous bite.
4. Sprinkle the flaky sea salt lightly over the stuffed dates to enhance the flavors. Tip: The salt balances the sweetness, so don’t skip it.
5. Arrange the stuffed dates on a serving plate and let them sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra touch, drizzle with a bit more maple syrup right before serving.

Chewy dates paired with the creamy, nutty sunbutter create a delightful contrast in textures. The hint of maple and sea salt elevates this simple snack into something special. Serve them as a quick dessert or a midday pick-me-up.

Sunbutter and Apple Wrap

Vibrant and versatile, this Sunbutter and Apple Wrap is a quick, nutritious option for any meal. Packed with crisp textures and sweet flavors, it’s a crowd-pleaser.

Ingredients

• 1 large whole wheat tortilla, soft and pliable
• 2 tbsp creamy sunbutter, smooth and rich
• 1 medium apple, thinly sliced and crisp
• 1 tsp honey, pure and golden
• 1/4 tsp cinnamon, finely ground and aromatic

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the creamy sunbutter evenly over the tortilla, leaving a 1-inch border around the edges.
3. Arrange the thinly sliced apple over the sunbutter in a single layer.
4. Drizzle the pure honey over the apple slices.
5. Sprinkle the finely ground cinnamon evenly over the top.
6. Roll the tortilla tightly from one end to the other, tucking in the sides as you go to secure the filling.
7. Cut the wrap in half diagonally for easy serving.

Unwrap a burst of flavors with every bite of this Sunbutter and Apple Wrap. The combination of creamy sunbutter and crisp apple slices, enhanced by the sweetness of honey and warmth of cinnamon, creates a delightful contrast. Serve it as a quick breakfast, a lunchbox staple, or a light dinner for a satisfying meal.

Sunbutter Oatmeal Breakfast Bars

No need to skip breakfast when you can grab these Sunbutter Oatmeal Breakfast Bars. Nutty, hearty, and effortlessly delicious, they’re the perfect on-the-go morning fuel.

Ingredients

• 1 cup creamy sunbutter (smooth, no-stir variety)
• 1/2 cup pure maple syrup (dark, robust flavor)
• 2 cups old-fashioned rolled oats (thick, hearty texture)
• 1/2 cup mini chocolate chips (semi-sweet, melty)
• 1 tsp vanilla extract (pure, aromatic)
• 1/4 tsp sea salt (fine, enhances sweetness)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix 1 cup creamy sunbutter and 1/2 cup pure maple syrup until smooth. Tip: Warm the sunbutter slightly if it’s too thick to stir easily.
3. Add 2 cups old-fashioned rolled oats, 1/2 cup mini chocolate chips, 1 tsp vanilla extract, and 1/4 tsp sea salt to the bowl. Stir until all ingredients are evenly coated.
4. Press the mixture firmly into the prepared pan. Tip: Use the back of a wet spoon to smooth the top without sticking.
5. Bake for 15 minutes, or until the edges are lightly golden. Tip: Don’t overbake; the bars will firm up as they cool.
6. Let cool completely in the pan on a wire rack before lifting out and cutting into bars.

Vibrant with a chewy texture and a balance of sweet and salty, these bars are a morning game-changer. Try drizzling with extra sunbutter for a decadent twist.

Sunbutter Drizzle Popcorn

Easy to make and impossible to resist, this snack combines the crunch of popcorn with the creamy sweetness of sunbutter. Perfect for movie nights or a quick treat.

Ingredients

• 1/2 cup organic popcorn kernels
• 2 tbsp creamy sunbutter
• 1 tbsp honey
• 1/2 tsp sea salt
• 1 tbsp coconut oil, melted

Instructions

1. Heat a large pot over medium heat for 2 minutes. Tip: Ensure the pot is dry to prevent oil splatter.
2. Add 1 tbsp melted coconut oil and 1/2 cup organic popcorn kernels to the pot. Cover with a lid.
3. Shake the pot gently every 30 seconds until popping slows to 2 seconds between pops, about 3-4 minutes.
4. Remove from heat and let sit for 1 minute to ensure all kernels have popped. Tip: This prevents unpopped kernels from ending up in your snack.
5. In a small bowl, mix 2 tbsp creamy sunbutter and 1 tbsp honey until smooth. Tip: Warm the sunbutter slightly for easier mixing.
6. Drizzle the sunbutter mixture over the popcorn and sprinkle with 1/2 tsp sea salt. Toss gently to coat evenly.

Freshly made, this popcorn offers a delightful contrast between the crispy kernels and the smooth, sweet drizzle. Serve it in a large bowl for sharing or portion into small bags for a grab-and-go snack.

Sunbutter Pumpkin Soup

Sunbutter pumpkin soup blends creamy sweetness with a nutty depth for a comforting bowl. Serve it hot for a cozy meal.

Ingredients

• 2 cups roasted pumpkin, pureed smooth
• 1/2 cup creamy sunbutter, unsweetened
• 3 cups vegetable broth, low sodium
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp coconut oil, unrefined
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, for a subtle kick

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Stir in pumpkin puree and sunbutter until fully combined.
4. Pour in vegetable broth, stirring continuously to avoid lumps.
5. Bring the mixture to a gentle boil, then reduce heat to low.
6. Simmer uncovered for 15 minutes, stirring occasionally.
7. Season with sea salt and cayenne pepper. Blend until smooth using an immersion blender.
8. Tip: For extra creaminess, add a splash of coconut milk before blending.
9. Tip: Garnish with roasted pumpkin seeds for crunch.
10. Tip: Adjust cayenne to taste if you prefer more heat.

You’ll love the velvety texture and the balance of flavors in this soup. Try serving it with a drizzle of sunbutter on top for an extra nutty finish.

Sunbutter Granola

Here’s a simple way to make Sunbutter Granola that’s both nutritious and delicious.

Ingredients

• 2 cups old-fashioned rolled oats, hearty and thick
• 1/2 cup creamy sunbutter, smooth and rich
• 1/4 cup pure maple syrup, dark and robust
• 1/4 cup coconut oil, melted and fragrant
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp sea salt, fine and crunchy
• 1/2 cup raw sunflower seeds, lightly toasted
• 1/4 cup dried cranberries, sweet and chewy

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the oats and sunflower seeds. Set aside.
3. In a small saucepan over low heat, combine sunbutter, maple syrup, coconut oil, vanilla, and salt. Stir until smooth.
4. Pour the wet mixture over the dry ingredients. Mix until evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 20 minutes, then stir the granola to ensure even baking.
7. Bake for another 10-15 minutes until golden brown. Watch closely to prevent burning.
8. Remove from oven and let cool completely. The granola will crisp up as it cools.
9. Once cooled, stir in the dried cranberries.

Granola is now ready to enjoy. It’s perfectly crunchy with a hint of sweetness from the maple syrup and cranberries. Try it over yogurt or as a standalone snack.

Sunbutter and Celery Sticks

Kickstart your snack time with this crunchy and creamy combo. Sunbutter and celery sticks are a no-fuss, nutritious pick-me-up.

Ingredients

• 4 large, crisp celery stalks
• 1/2 cup smooth, roasted sunbutter
• 1 tbsp raw, golden honey
• 1/4 tsp flaky sea salt

Instructions

1. Wash the celery stalks under cold running water. Pat dry with a clean towel.
2. Trim the ends off each celery stalk. Cut into 4-inch sticks, about the width of your finger.
3. Spoon the sunbutter into a small bowl. Drizzle with honey and sprinkle with sea salt.
4. Stir the sunbutter mixture until the honey is fully incorporated and the salt is evenly distributed.
5. Spread a generous amount of the sunbutter mixture onto the concave side of each celery stick.
6. Arrange the prepared celery sticks on a serving plate. Serve immediately or chill for up to 1 hour for a firmer texture.

Velvety sunbutter clings to the crisp celery, offering a satisfying contrast. Try sprinkling with chia seeds for an extra crunch or drizzling with melted dark chocolate for a decadent twist.

Sunbutter Yogurt Parfait

Bursting with flavor and texture, this Sunbutter Yogurt Parfait is a no-fuss, nutritious option for any time of day. Layers of creamy yogurt and rich sunbutter come together with crunchy granola for a satisfying bite.

Ingredients

– 1 cup thick, Greek-style yogurt
– 2 tbsp smooth, roasted sunbutter
– 1/2 cup crunchy, honey-glazed granola
– 1 tbsp golden, pure maple syrup
– 1/2 tsp ground, aromatic cinnamon

Instructions

1. In a clear glass, spoon 1/2 cup of Greek-style yogurt to create the first layer.
2. Drizzle 1 tbsp of sunbutter over the yogurt, using a spoon to spread it evenly.
3. Sprinkle 1/4 cup of granola over the sunbutter for a crunchy texture.
4. Repeat the layers with the remaining yogurt, sunbutter, and granola.
5. Finish by drizzling maple syrup over the top and dusting with cinnamon.
Tip: For a smoother sunbutter drizzle, warm it slightly before using.
Tip: Layer ingredients in a mason jar for a portable breakfast option.
Tip: Use homemade granola for a personalized touch.
The parfait offers a delightful contrast between the creamy yogurt and the crunchy granola, with the sunbutter adding a deep, nutty flavor. Serve it chilled for a refreshing start to your day or as a decadent dessert.

Sunbutter Rice Crispy Treats

Easy to make and irresistibly delicious, these Sunbutter Rice Crispy Treats offer a nut-free twist on the classic. Perfect for snacks or dessert, they’re ready in minutes.

Ingredients

• 3 cups crispy rice cereal (light and airy)
• 1 cup creamy sunbutter (smooth and rich)
• 1/2 cup honey (golden and sweet)
• 1 tbsp vanilla extract (pure and aromatic)
• 1/4 tsp sea salt (fine and flaky)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, measure 3 cups of crispy rice cereal; set aside.
3. In a medium saucepan over low heat, combine 1 cup sunbutter, 1/2 cup honey, and 1/4 tsp sea salt. Stir constantly until smooth and fully combined, about 3 minutes.
4. Remove from heat; stir in 1 tbsp vanilla extract quickly to prevent burning.
5. Pour the warm sunbutter mixture over the cereal. Use a spatula to fold gently until evenly coated.
6. Transfer the mixture to the prepared pan. Press firmly with the back of a spoon to create an even layer.
7. Let cool at room temperature for 30 minutes, or until set. For faster setting, chill in the refrigerator for 15 minutes.
8. Lift the treats out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife.

Just like that, you’ve got a batch of chewy, sweet, and slightly salty treats. Serve them on a platter for a party or pack them for a quick energy boost on the go.

Sunbutter and Honey Toast

Uncomplicated yet satisfying, this Sunbutter and Honey Toast is a quick fix for your morning hunger or an afternoon snack craving.

Ingredients

• 2 slices of thick-cut, artisan whole wheat bread
• 3 tbsp creamy, unsalted sunbutter
• 1 tbsp raw, unfiltered honey
• A pinch of flaky sea salt

Instructions

1. Toast the artisan whole wheat bread in a toaster until golden brown and crispy, about 2-3 minutes on medium setting.
2. Spread the creamy sunbutter evenly over the warm toast, allowing it to melt slightly for a smoother texture.
3. Drizzle the raw honey over the sunbutter, using a spoon to distribute it evenly across the surface.
4. Sprinkle a pinch of flaky sea salt on top to enhance the flavors and add a subtle crunch.

Lightly sweet with a nutty depth, this toast pairs perfectly with a cup of strong black coffee or a cold glass of almond milk. For an extra touch, top with sliced bananas or a sprinkle of cinnamon.

Sunbutter Veggie Dip

Easy to whip up, this Sunbutter Veggie Dip is a creamy, nutty delight perfect for any gathering. Packed with flavor, it pairs wonderfully with fresh vegetables or crackers.

Ingredients

• 1 cup smooth sunflower seed butter (creamy, unsweetened)
• 1/4 cup fresh lemon juice (bright, tangy)
• 2 tbsp pure maple syrup (rich, amber-colored)
• 1 tsp garlic powder (aromatic, finely ground)
• 1/2 tsp sea salt (fine, mineral-rich)
• 1/4 cup water (cold, filtered)
• 1 tbsp extra virgin olive oil (smooth, fruity)

Instructions

1. In a medium mixing bowl, combine 1 cup smooth sunflower seed butter, 1/4 cup fresh lemon juice, and 2 tbsp pure maple syrup. Whisk until smooth.
2. Add 1 tsp garlic powder and 1/2 tsp sea salt to the mixture. Whisk again to incorporate the spices evenly.
3. Gradually add 1/4 cup water to the bowl, whisking continuously to achieve a creamy, dip-able consistency.
4. Drizzle in 1 tbsp extra virgin olive oil, whisking until the dip is glossy and well combined.
5. Transfer the dip to a serving bowl. Let it sit at room temperature for 10 minutes to allow flavors to meld.

Ultra-creamy with a hint of tang, this dip boasts a velvety texture that clings to veggies. Serve it with a colorful array of sliced bell peppers, carrots, and cucumbers for a vibrant snack.

Sunbutter Chocolate Fudge

Very few treats blend simplicity with decadence like Sunbutter Chocolate Fudge. This no-bake delight is perfect for last-minute cravings or gifts.

Ingredients

• 1 cup creamy sunbutter (smooth, roasted)
• 1/2 cup coconut oil (unrefined, fragrant)
• 1/2 cup pure maple syrup (dark, robust)
• 1/2 cup cocoa powder (unsweetened, high-quality)
• 1 tsp vanilla extract (pure, aromatic)
• 1/4 tsp sea salt (fine, flaky)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a medium saucepan, combine sunbutter, coconut oil, and maple syrup. Heat over low, stirring constantly, until fully melted and smooth, about 3 minutes.
3. Remove from heat. Whisk in cocoa powder, vanilla extract, and sea salt until no lumps remain.
4. Pour mixture into prepared dish. Smooth top with a spatula.
5. Refrigerate until set, at least 2 hours. For quicker setting, freeze for 30 minutes.
6. Lift fudge out using parchment overhang. Cut into 1-inch squares with a sharp knife.

Perfectly rich and fudgy, this treat melts luxuriously on the tongue. Serve chilled for a firm bite or slightly warmed for a gooier texture. Try topping with flaky salt or crushed nuts for extra crunch.

Sunbutter and Raisin Oatmeal

Filling and nutritious, this Sunbutter and Raisin Oatmeal is a quick breakfast solution. Packed with energy, it’s perfect for busy mornings.

Ingredients

• 1 cup rolled oats (old-fashioned, not instant)
• 2 cups water (filtered for best taste)
• 1/4 tsp sea salt (fine grain)
• 2 tbsp sunbutter (creamy, unsweetened)
• 1/4 cup raisins (plump, dark)
• 1 tbsp maple syrup (pure, grade A)
• 1/2 tsp cinnamon (ground, fragrant)

Instructions

1. In a medium saucepan, bring 2 cups of filtered water to a rolling boil over high heat.
2. Stir in 1 cup of rolled oats and 1/4 tsp of fine grain sea salt. Reduce heat to medium-low.
3. Simmer for 5 minutes, stirring occasionally to prevent sticking. Tip: For creamier oatmeal, stir more frequently.
4. Remove saucepan from heat. Let stand for 2 minutes to thicken.
5. Stir in 2 tbsp of creamy sunbutter until fully incorporated. Tip: Sunbutter adds a rich, nutty flavor and creamy texture.
6. Fold in 1/4 cup of plump raisins and 1/2 tsp of fragrant ground cinnamon.
7. Drizzle with 1 tbsp of pure maple syrup before serving. Tip: Adjust sweetness by adding more syrup if desired.

Creamy and comforting, this oatmeal boasts a delightful contrast of textures. The sunbutter lends a deep, savory note that pairs beautifully with the sweet raisins. Serve it warm with a sprinkle of cinnamon on top for an extra flavor boost.

Sunbutter Protein Shake

You’ve probably tried countless protein shakes, but this Sunbutter Protein Shake stands out with its creamy texture and nutty flavor. It’s a quick, nutritious option for busy mornings or post-workout recovery.

Ingredients

– 1 cup unsweetened almond milk, chilled
– 2 tbsp creamy sunbutter (sunflower seed butter), smooth and rich
– 1 scoop vanilla protein powder, high-quality and plant-based
– 1/2 medium banana, ripe and frozen
– 1 tsp chia seeds, tiny but packed with nutrients
– 1/2 tsp cinnamon, ground and aromatic
– 1 cup ice cubes, crisp and cold

Instructions

1. Pour 1 cup of chilled unsweetened almond milk into a high-speed blender.
2. Add 2 tbsp of creamy sunbutter to the blender for a rich, nutty base.
3. Scoop in 1 scoop of vanilla protein powder to boost the shake’s protein content.
4. Toss in 1/2 of a ripe, frozen banana to naturally sweeten and thicken the shake.
5. Sprinkle 1 tsp of chia seeds and 1/2 tsp of ground cinnamon for added texture and warmth.
6. Top with 1 cup of crisp ice cubes to chill and volumize the shake.
7. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker shake, add more ice; for a thinner consistency, add a splash more almond milk.
8. Pour into a tall glass and serve immediately. Tip: Garnish with a sprinkle of cinnamon or a drizzle of sunbutter on top for an extra flavor boost.
9. Enjoy right away for the best texture and temperature. Tip: This shake is also great poured over oatmeal for a protein-packed breakfast.The Sunbutter Protein Shake is luxuriously creamy with a perfect balance of nutty and sweet flavors. Serve it in a chilled glass with a reusable straw for an eco-friendly touch.

Sunbutter and Cucumber Sandwich

Sunbutter and cucumber sandwich is a refreshing twist on the classic, offering a crunch and creaminess that’s hard to resist.

Ingredients

• 2 slices of hearty whole grain bread
• 3 tbsp smooth, roasted sunbutter
• 1/2 medium cucumber, thinly sliced into crisp rounds
• 1 tsp raw, golden honey
• 1/8 tsp flaky sea salt

Instructions

1. Toast 2 slices of hearty whole grain bread until golden and crisp, about 3 minutes in a toaster set to medium.
2. Spread 3 tbsp of smooth, roasted sunbutter evenly on one side of each toast slice.
3. Arrange 1/2 medium cucumber, thinly sliced into crisp rounds, over the sunbutter on one slice.
4. Drizzle 1 tsp raw, golden honey over the cucumber slices for a touch of sweetness.
5. Sprinkle 1/8 tsp flaky sea salt over the honey to enhance the flavors.
6. Top with the second slice of toast, sunbutter side down, and press gently to adhere.
7. Cut the sandwich in half diagonally for easy handling.

Not only does this sandwich boast a delightful contrast between the creamy sunbutter and crisp cucumbers, but the hint of honey and salt elevates it to a whole new level. Serve it with a side of fresh fruit for a light, satisfying meal.

Sunbutter Spiced Nuts

Oven-roasted to perfection, these Sunbutter Spiced Nuts are a crunchy, savory-sweet snack that’s irresistibly addictive. Packed with protein and flavor, they’re perfect for on-the-go energy or a party appetizer.

Ingredients

– 2 cups raw mixed nuts (almonds, cashews, and walnuts)
– 1/4 cup creamy sunbutter (smooth, no-stir)
– 2 tbsp pure maple syrup (dark, robust flavor)
– 1 tbsp coconut oil (unrefined, for a hint of tropical aroma)
– 1 tsp smoked paprika (deep, smoky)
– 1/2 tsp sea salt (fine, for even distribution)
– 1/2 tsp cayenne pepper (ground, for a spicy kick)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the sunbutter, maple syrup, and melted coconut oil. Whisk until smooth and fully incorporated.
3. Add the smoked paprika, sea salt, and cayenne pepper to the sunbutter mixture. Stir well to evenly distribute the spices.
4. Toss the raw mixed nuts in the spiced sunbutter mixture until thoroughly coated.
5. Spread the nuts in a single layer on the prepared baking sheet. Ensure they’re not overlapping for even roasting.
6. Bake for 15 minutes, then stir the nuts to prevent clumping and ensure even browning.
7. Continue baking for another 10-15 minutes, or until the nuts are golden and fragrant. Watch closely to avoid burning.
8. Remove from the oven and let cool completely on the baking sheet. The nuts will crisp up as they cool.
Hands down, these Sunbutter Spiced Nuts deliver a perfect balance of heat and sweetness with a satisfying crunch. Serve them in a bowl for snacking or sprinkle over salads for an extra flavor boost.

Sunbutter and Dark Chocolate Tart

Kickstart your dessert game with this Sunbutter and Dark Chocolate Tart, a no-bake wonder that combines creamy sunbutter with the deep richness of dark chocolate.

Ingredients

• 1 1/2 cups finely ground graham cracker crumbs
• 1/2 cup melted unsalted butter, rich and golden
• 1 cup smooth sunbutter, creamy and nutty
• 1/2 cup powdered sugar, finely sifted
• 1 tsp pure vanilla extract, aromatic
• 1/4 tsp sea salt, finely ground
• 1 cup dark chocolate chips, high-quality and bittersweet
• 1/2 cup heavy cream, thick and velvety

Instructions

1. Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into a 9-inch tart pan. Chill for 15 minutes to set.
2. Whisk sunbutter, powdered sugar, vanilla, and sea salt in a bowl until smooth. Spread over the chilled crust. Freeze for 30 minutes.
3. Heat heavy cream until just simmering. Pour over dark chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
4. Pour chocolate ganache over the sunbutter layer. Tilt the pan to spread evenly. Chill for at least 2 hours until set.
5. Use a warm knife to slice the tart for clean cuts. Serve chilled.

Buttery crust contrasts with the creamy sunbutter filling, all enveloped in a glossy dark chocolate topping. Try garnishing with a sprinkle of flaky salt for an extra flavor pop.

Sunbutter Avocado Toast

Here’s a twist on classic avocado toast that’s as nutritious as it is delicious. Sunbutter adds a creamy, nutty depth that pairs perfectly with ripe avocado.

Ingredients

• 2 slices of artisan whole grain bread, toasted to golden perfection
• 1 ripe avocado, mashed to a smooth consistency
• 2 tbsp sunbutter, creamy and unsweetened
• 1 tbsp fresh lemon juice, bright and tangy
• 1/4 tsp sea salt, finely ground
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• 1 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Toast the artisan whole grain bread until golden and crisp, about 3 minutes in a toaster set to medium-high.
2. While the bread toasts, mash the ripe avocado in a small bowl until smooth.
3. Stir in the fresh lemon juice and sea salt into the mashed avocado to enhance its flavor.
4. Spread 1 tbsp of creamy sunbutter evenly on each slice of toasted bread.
5. Top the sunbutter with the mashed avocado mixture, spreading it to the edges.
6. Drizzle each toast with extra virgin olive oil for a rich finish.
7. Sprinkle crushed red pepper flakes over the top for a subtle heat.

Now, the sunbutter avocado toast offers a creamy texture with a nutty undertone, balanced by the freshness of avocado. Serve it with a side of mixed greens for a complete meal or enjoy it as a hearty snack.

Sunbutter Berry Smoothie Bowl

Let’s blend up a Sunbutter Berry Smoothie Bowl that’s as nutritious as it is Instagram-worthy. This bowl packs a punch with creamy sunbutter and vibrant berries for a breakfast that’s both satisfying and quick to make.

Ingredients

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1 ripe banana, peeled and sliced
• 2 tbsp creamy sunbutter (sunflower seed butter)
• 1/2 cup unsweetened almond milk, chilled
• 1 tbsp honey, raw and unfiltered
• 1/4 cup granola, crunchy and toasted
• 1 tbsp chia seeds, nutrient-dense
• Fresh berries for garnish

Instructions

1. In a high-powered blender, combine the frozen mixed berries, sliced banana, sunbutter, almond milk, and honey.
2. Blend on high for 45 seconds until smooth and creamy. Tip: If the mixture is too thick, add a splash more almond milk.
3. Pour the smoothie into a wide bowl.
4. Sprinkle the granola and chia seeds evenly over the top. Tip: For extra crunch, toast the granola for 5 minutes at 350°F before adding.
5. Garnish with fresh berries. Tip: Arrange them in a pattern for a visually appealing finish.

Here’s how it turns out: The smoothie bowl is luxuriously thick with a velvety texture, balanced by the crunch of granola and the pop of fresh berries. Serve it with a drizzle of extra sunbutter for a nutty depth that complements the sweet-tart berries perfectly.

Sunbutter and Maple Syrup Waffles

Satisfy your morning cravings with these Sunbutter and Maple Syrup Waffles. They’re quick, delicious, and packed with flavor. Perfect for a lazy weekend breakfast.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for fluffy waffles
• 1/2 tsp salt, to enhance flavors
• 1 cup milk, whole for richness
• 1 large egg, farm-fresh for better texture
• 2 tbsp maple syrup, pure and robust
• 1/4 cup sunbutter, creamy and smooth
• 2 tbsp unsalted butter, melted and slightly cooled

Instructions

1. Preheat your waffle iron to 375°F for optimal crispness.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt.
3. In another bowl, beat the egg lightly, then mix in the milk, maple syrup, sunbutter, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay for tender waffles.
5. Lightly grease the waffle iron with butter or non-stick spray to prevent sticking.
6. Pour 1/2 cup of batter onto the center of the iron. Close and cook until golden brown, about 3-4 minutes.
7. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.

Golden and crisp on the outside, these waffles are soft and fluffy inside. Drizzle with extra maple syrup or top with fresh berries for a vibrant twist.

Sunbutter Quinoa Salad

Wholesome and packed with protein, this Sunbutter Quinoa Salad is a vibrant dish that’s as nutritious as it is delicious. Perfect for meal prep or a quick lunch, it combines creamy sunbutter with crunchy veggies for a satisfying bite.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 1/4 cup creamy sunbutter
• 2 tbsp fresh lime juice
• 1 tbsp pure maple syrup
• 1 tsp grated fresh ginger
• 1/2 tsp fine sea salt
• 1 cup shredded purple cabbage
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted sesame seeds

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
4. In a small bowl, whisk together sunbutter, lime juice, maple syrup, ginger, and sea salt until smooth.
5. In a large bowl, combine cooled quinoa, purple cabbage, red bell pepper, and cilantro.
6. Pour sunbutter dressing over the quinoa mixture and toss gently to coat evenly.
7. Sprinkle toasted sesame seeds on top before serving.

Tip: For extra crunch, add a handful of roasted peanuts. To save time, cook quinoa in advance and store it in the fridge. For a spicier kick, add a pinch of red pepper flakes to the dressing.

The salad boasts a creamy texture with a tangy lime kick, balanced by the sweetness of maple syrup. Serve it over a bed of greens or alongside grilled chicken for a complete meal.

Conclusion

You’ve just discovered a treasure trove of 25 delicious Sunbutter recipes perfect for any occasion! Whether you’re a seasoned home cook or just starting out, there’s something here to inspire your next meal or snack. We’d love to hear which recipes you try and love—drop us a comment below. Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!