Coconut Cashew Sunflower Butter

    Preheat a skillet over medium heat.
    Add the coconut shreds to the skillet and cook over medium-low heat, stirring frequently until the coconut is toasted and golden.
    Next, add the toasted coconut to a food processor and process until the coconut is smooth.
    Add the cashews and sunflower seeds to the food processor and process everything together until smooth.
    Add the coconut cashew and sunflower butter to a container and store in the refrigerator.