Homemade Sunflower Seed Butter, Extra Creamy

In the bowl of a 14 cup food processor, place the toasted sunflower seeds and process. (If you have a smaller processor, reduce the seeds proportionately. There needs to be enough room for the seeds to move to convert to butter!)As mixture goes from a flour like consistency to clumping together (the oil is starting to be released from the heat of the machine and friction), add in 2 tablespoons of light tasting oil. Be patient, this can take a several minutes.Continue processing, and as the mixture continues to warm, it should turn creamy and smooth and whir happily, easily inside the bowl. If not, it is OK to add a bit more oil until the mixture is runny and whirring smoothly.Continue to process for another 2-3 minutes.Add in the stevia (or any liquid sweetener like honey or maple syrup), and salt to taste, and process to mix. You sunflower butter should be ready at this point...but....For an extra creamy punch, if you own a high powered blender, pour the mixture while still warm and liquidy into the blender cup and process one to two full cycles. (I have tried making it in my blender alone before and EVERY TIME it seemed like my blender was working WAY too hard to accomplish this, so I found the food processor/blender combo to be my best bet). If you do not have an high powered blender, it is also OK to process several more minutes in your processor for additional creaminess.