In a medium bowl combine 1 cup melted coconut oil, 1/2 cup sunflower oil, 1/4 cup almond milk, and 1/4 cup maple syrup.

Whisk until the mixture is homogeneous and pale in color.

Chill the bowl: refrigerate for 12–15 minutes or freeze for 5–10 minutes, until the mixture just begins to firm.

Using a stand or hand mixer, whip the chilled mixture until it becomes fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

If using optional add-ins, finely chop 1/4 cup pecans and/or add 1 teaspoon cinnamon, then gently fold them into the whipped mixture until evenly distributed.

Transfer the butter into a container and spread it evenly. Refrigerate for 8 hours to set, or enjoy immediately while whipped.