Sunflower Seed Butter Date Energy Bites

Ingredients

• 1 cup pitted Medjool dates
• 1/2 cup sunflower seed butter
• 3/4 cup rolled oats (certified gluten-free)
• 1/4 cup toasted pumpkin seeds, roughly chopped
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup unsweetened coconut flakes

Instructions

1. 1

   Toast pumpkin seeds and coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and lightly golden. Cool.

2. 2

   Soak dates in hot water 5 minutes if firm, then drain well.

3. 3

   Pulse dates in a food processor until a sticky paste forms.

4. 4

   Add sunflower seed butter, rolled oats, maple syrup, vanilla extract, cinnamon, and salt; pulse until a thick dough forms, scraping down the sides.

5. 5

   Stir in the chopped toasted pumpkin seeds by hand.

6. 6

   Roll the dough into 12 balls, about 1 tbsp each.

7. 7

   Roll each ball in toasted coconut flakes to coat.

8. 8

   Chill 30 minutes before serving. Store refrigerated up to 1 week.