Sunflower Seed Butter and Cocoa Energy Bites with Toasted Pumpkin Seeds

Ingredients

• 1.5 cup rolled oats
• 0.75 cup sunflower seed butter
• 0.33 cup maple syrup
• 0.33 cup toasted pumpkin seeds
• 0.25 cup mini chocolate chips
• 2 tbsp unsweetened cocoa powder
• 2 tbsp ground flaxseed
• 0.5 tsp ground cinnamon
• 1 tsp vanilla extract
• 0.25 tsp flaky sea salt(optional)
• 0.25 cup shredded unsweetened coconut(optional)

Instructions

1. 1

   Toast the rolled oats in a dry skillet over medium heat, stirring constantly, 4-5 minutes until fragrant and lightly golden. Cool 10 minutes.

2. 2

   Pulse half the oats in a food processor to a coarse meal for binding; leave the rest whole for texture.

3. 3

   Stir together sunflower seed butter, maple syrup, cocoa powder, ground flaxseed, cinnamon, and vanilla until smooth.

4. 4

   Fold in both oat textures, toasted pumpkin seeds, mini chocolate chips, and shredded coconut. The mixture should hold together when squeezed; if too dry, add maple syrup 1 tsp at a time.

5. 5

   Chill the mixture 20 minutes so it firms up and is easy to scoop.

6. 6

   Roll into 16 even balls, pressing firmly so they compact. Finish each with a tiny pinch of flaky sea salt.

7. 7

   Chill 1 hour before serving. Store refrigerated up to 1 week.