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Toast the sesame seeds in a pan over medium heat until fragrant.
Transfer to a high-speed blender or food processor and start blending.
After the first round, add the avocado oil, salt and honey.
Continue blending, pausing every minute or so to let the machine cool down.
After about 10–15 minutes, it will turn into a smooth, creamy butter.
Serve with something rich in vitamin C, I went for kiwi, since vitamin C can support mineral absorption.
Store in an airtight container in the fridge for up to 2 weeks.