Preheat oven to 350°F. Spread pepitas out on a baking sheet and roast for 8-10 minutes until just starting to turn golden brown.

Remove baking sheet from the oven and let cool for 5 minutes then transfer the roasted pepitas to a food processor. Process the the seeds for 1 minute. Remove the lid and scrape down the sides.

Replace the lid and process the seeds for another minute then stop to scrape down sides again.

Continue to process the mixture which should be the texture of coarse meal until it starts to form a dough ball, about another 2-3 minutes.

At this point, it should take about another 2 minutes of processing until the mixture becomes more "butter-like" and spreadable. When this happens, remove the lid and add the avocado oil, honey, vanilla and salt.

Replace the lid one final time and process for another 3-5 minutes until super creamy. Transfer to a jar or air-tight container and store at room temperature for up to 3 weeks.