Preheat oven to 350 degrees.
Spread sunflower seeds onto a baking sheet and roast in the oven for 10-15 minutes.
Watch closely and stir every 5 minutes.
Let seeds cool for a few minutes.
Add sunflower seeds to food processor and process seeds until chunky paste forms.
While food processor is running add 1 Tbsp of canola oil at a time until mixture becomes creamy.
For me it was 6 Tbsp of oil.
Stream in 1 Tbsp of agave at a time.
Again for me I used 2 Tbsp.
I also added a pinch of maldon sea salt to the butter.
Transfer butter to a jar and store in fridge.