2 cups raw sunflower seeds
2 tablespoons ground cinnamon
1/8 teaspoon sea salt
1 cup pitted medjool dates
2 tablespoons extra virgin olive oil
2 tablespoons dark agave nectar or maple syrup
unsweetened shredded coconut
Place the sunflower seeds, cinnamon, and sea salt into a food processor. Process until seeds are very finely ground. It only takes a minute or so.
Then add the pitted dates and olive oil. Process again until combined and sticky. Only add the agave or maple syrup if need be. Your dates may be moist enough and you might not need extra sweetener. Check to see if you can form a truffle by rolling some of the mixture in your hands. If it falls apart then add the sweetener and process again.
Scoop out the sunflower mixture by the large spoonful and roll into balls. Then roll in shredded coconut. Store in the fridge for up to 10 days.