Coconut Sunballs

Sweet, chewy, filling and delightful as dessert, these coconut sunballs are the perfect snack for me. I make them almost every week and they keep me going when I’m running around and don’t have time to sit and eat. These are so decadent they also make a great dessert. I made them at Christmas and everyone loved them! Original recipe from Christina Vargas at SimpleVeda. I find these taste best fresh, so only store them in the fridge for 2-3 days. I’ve modified the original to make fewer balls that are more coconutty with a creamy, truffle-like texture!
1/4 cup + 1TBSP dry roasted sunflower seed
1/4 cup + 2-3TBSP unsweetened coconut flakes
1 TBSP + 1 tsp raisins
2 TBSP + 2 tsp maple syrup
2 TBSP unsweetened sunflower butter
1/2 tsp cardamom powder
1/2 tsp coriander powder
  1. Put the sunflower seeds, raisins and spices in a food processor and chop to very fine consistency. (I use the single serving cup of my Ninja blender and pulse several times)
  2. Pour into bowl with 1/4 cup coconut and mix well
  3. Add maple syrup and sunbutter and mix together (I like to use a spatula to mix it, and then use it to scrape the bowl when I get down to making my last balls)
  4. In separate bowl, preferably one at least 2 inches tall, put 1 TBSP coconut
  5. Take some of the mixture in your fingers and pat it into a ball
  6. Drop it in the bowl of coconut, pick the bowl up and move it in a circular direction to roll the ball around until it is covered with coconut
  7. Remove and repeat with rest of mixture


  1. Depending on what size balls you make, this recipe yields 10-12
  2. Make sure to grind sunflower seeds to a very fine, almost flour like consistency to achieve the creamy, truffle-like texture. If you grind it less fine it’s more like eating a ball made with fresh grind almond butter from the machine at the grocery store. Much chewier and crunchier.


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