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Sunflower Seed Butter Balls

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup creamy sunflower seed butter unsweetened if possible
  • 1 cup rolled oats quick oats also work; use gluten-free if needed
  • 8–10 soft Medjool dates, pitted about 1 cup packed
  • 2–3 tablespoons pure maple syrup adjust to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt skip if sunflower butter is salted
  • 2 tablespoons ground flaxseed or chia seeds
  • 1–2 tablespoons coconut flour as needed for texture
  • 1/4 cup mini chocolate chips dairy-free if needed
  • Optional add-ins 1 tablespoon cocoa powder, 2 tablespoons shredded coconut, a pinch of cinnamon

Method
 

  1. Prep the dates. If your dates feel dry, soak them in warm water for 5–10 minutes, then drain well. Soft dates blend better and keep the balls chewy, not crumbly.
  2. Blend the base. In a food processor, pulse oats until they're a coarse meal. Add dates, sunflower seed butter, maple syrup, vanilla, salt, and flaxseed. Process until the mixture starts clumping into a thick dough.
  3. Check the texture. If it's too sticky, add 1 tablespoon of coconut flour and pulse. If it's too dry, add 1–2 teaspoons of water or a touch more maple syrup. You want a dough that rolls without sticking to your palms.
  4. Fold in the fun. Stir in mini chocolate chips (and any optional add-ins) by hand to avoid melting or over-processing.
  5. Roll. Scoop heaping tablespoons and roll into 1–1.5 inch balls. For lunchbox-friendly portions, aim for about 20–24 balls depending on size.
  6. Chill to set. Place the balls on a parchment-lined tray and chill for 20–30 minutes. This helps firm them up and improves the texture.
  7. Serve or store. Transfer to an airtight container. That's it. No baking. No drama.