Heat your oven to 375°F. Spread sunflower seeds on a rimmed baking sheet and toast for 7 to 8 minutes, stirring occasionally. When they are honey-colored and smell fragrant, they are done.

Let the sunflower seeds cool for a few minutes and then funnel them into the processor. Run the motor until the sunflower seeds are well chopped and sandy. Add the cocoa powder and salt and pulse to combine.

Run the motor again and stream in the honey and two tablespoons of oil. Stop the motor, remove the lid and scrape down the sides of the machine. Run again and repeat the scraping maneuver. If the nuts look particularly dry, add up to two more tablespoons of oil.

Once it begins to look like paste, add the melted chocolate and run and scrape some more. Then, while the motor is running, stream in the water. Suddenly, the butter should look fluffy and more like nut butter than a rough paste.

All told, there will be about 10-15 minutes of processing time. If your food processor starts to overheat, walk away for a few minutes to let it cool down before proceeding.

When you are happy with the consistency, jar the butter and store in fridge for up to 2 weeks.