Maple Sunflower Energy Bites with Toasted Coconut and Pumpkin Seeds

Ingredients

• 1.5 cups old-fashioned rolled oats
• 3/4 cup sunflower seed butter
• 1/3 cup pure maple syrup
• 1/2 cup unsweetened shredded coconut
• 1/3 cup raw pumpkin seeds (pepitas)
• 2 tablespoons ground flaxseed
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/3 cup dried cranberries(optional)

Instructions

1. 1

   Preheat the oven to 350°F. Spread the shredded coconut and raw pumpkin seeds on a rimmed baking sheet and toast 6-8 minutes, stirring once, until the coconut is golden and the seeds are fragrant. Cool completely.

2. 2

   Spread the rolled oats on a second baking sheet and toast 8-10 minutes, stirring halfway, until lightly golden and nutty-smelling. Cool completely.

3. 3

   Whisk the sunflower seed butter, pure maple syrup, pure vanilla extract, ground cinnamon, and fine sea salt in a large bowl until smooth and fully combined.

4. 4

   Stir the cooled oats, toasted coconut, toasted pumpkin seeds, ground flaxseed, and dried cranberries (if using) into the wet mixture until every bit is evenly coated.

5. 5

   Chill the mixture in the refrigerator for 15 minutes so it firms up and holds together when rolled.

6. 6

   Roll the mixture into 16 tight balls, about 1.5 tablespoons each, pressing firmly so they compact.

7. 7

   Chill at least 30 minutes before serving; store covered in the refrigerator up to 1 week.