Sunflower seed butter is an awesome alternative to peanut butter if you’ve got a peanut allergy, but anyone can get into it because it's wonderful.  It was love at first taste when I had the jarred version a few years ago, but every brand I’ve ever seen has contained refined sugar. 
What to do?  What we always do.  Make our own.

I made my first batch of sunflower butter with the assistance of water, rather than oil, because sometimes you just don’t want to add any more oil to things.  Unfortunately, the result was freakishly gelatinous.  The moral:  You just have to use oil.  (Without the added oil, you’ve got powdered sunflower seeds and that's not really useful.) 

As for sweetening, use any of the usuals, but preferably those with a viscous texture like agave nectar or raw honey.  I’m not usually one to endorse extraneous sweetener, but it really brings out the flavor of the seeds.

P.S.  Your computer monitor is not on the fritz.  The sunflower seed butter really is kind of grey-- because the seeds are kind of grey.  Serve it with something colorful.

Prep Time: None
Cooking Time:  None
Yield:  About 1 Cup
Ingredients:
1 Cup Sunflower Seeds, roasted
1-3 Tbsp Walnut, Almond or Canola Oil
Sea Salt and Sweetener, to taste
 
Place your sunflower seeds into a food processor and blend for 6-8 minutes or until seeds have been ground to a powder.  Scrape down the sides if necessary.  With processor on, drizzle in oil—a tablespoon at a time—until mixture balls up and texture is the same as that of peanut butter.  If using unsalted seeds, stir in a little sea salt, to taste.  Stir in sweetener, to taste.