Preheat oven to 300F/150C/gas mark 2. Put sunflower seeds on baking sheets lined with fresh parchment paper.

Toast seeds for 10 minutes, then stir. Turn off the oven and toast the seeds another 10 minutes. You want them golden brown but not dark brown or burnt. Let cool on a wire rack.

Put the seeds in a food processor fitted with the S-blade and blend into a fine powder, about a minute.

Add hemp seeds and stevia and blend about 4 more minutes, stopping every minute to scrape down the sides. Eventually it will form a ball and become nut butter.

Blend carob powder with the oil in a separate bowl, then add to the processor. (Trust me, don't just add it to the food processor, or you'll have to clean up a powdery carob explosion.) Continue blending until you get the smooth consistency you want.

Place in a glass jar and store in the refrigerator. It will be spreadable when refrigerated, and just a little thicker than chocolate-hazelnut spread at room temperature. This lasts several weeks.