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Coconut-Sunflower Seed Energy Balls
{makes 24}
1/2 cup raw sunflower seeds
pinch fine sea salt
2/3 cup coconut butter
1 1/2 tablespoons date syrup
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut + more for rolling
1-2 tablespoons olive oil (or melted coconut oil), if needed
Whir sunflower seeds and salt in a food processor on high until the seeds are finely chopped. Add coconut butter, date syrup, and vanilla. Process on low, stopping to press the coconut butter down as needed until combined. Pulse 1 cup coconut into the mixture until evenly distributed.
Test to see if the mixture will hold together in a ball. If it is too dry or falls apart easily, add 1-2 tablespoons oil.
Shape into 1-inch balls. Finely chop the remaining coconut and roll the balls in to coat. (It won't be as sticky as sweetened coconut.) Cover and refrigerate for at least 30 minutes before eating. Store in the refrigerator.
