Cinnamon Sunflower Truffles

My kids love this easy, tasty treat that is a great lunchkit snack option when nuts are a ‘no-no’ at school. I served this at a holiday gathering and I was amazed at how quickly they were gobbled up based on so few, and such simple ingredients. Sunflower seeds are high in Vitamin E – an amazing antioxidant and antiinflammatory nutrient.

From the Nourishing Mealscookbook by Alissa Segersten and Tom Malterre, MS, CN

2 cups raw sunflower seeds
2 tablespoons ground cinnamon
1/8 tsp sea salt
1 cup pitted medjool dates
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup (if needed)
unsweetened shredded coconut

Place the sunflower seeds, cinnamon, and sea salt into a food processor fitted with the ‘”s” blad. Process until seeds are finely ground – about a minute.

Add the pitted dates and olive oil and blend again until sticky and combined. Add Maple syrup if desired for sweetness and for texture if the mix doesn’t quite roll into a ball. When it can easily be rolled into a ball roll in a dish of coconut. Complete all the balls. Yields 1 dozen. Store in the fridge for up to 2 weeks.