Place sunflower seeds and honey in a large skillet over medium heat. Stir frequently and toast the seeds for 5-7 minutes or until slightly golden and fragrant.
Place the honey toasted seeds into a food processor and begin to process. You’ll need patience in this part, the seeds will turn into a fine meal after 5-6 minutes and a dough ball a few more minutes after that.
Continue to process and scrape down the sides of the bowl as needed. Process until the butter reaches a very creamy consistency. At this stage add in the 2 tbsp of collagen powder and process until thoroughly incorporated.
Store sunflower butter in an airtight container or jar in a cool dark place for up to a month. The seed butter will last longer if stored in the fridge.