1. In a food processor, grind the sunflower seeds to a gritty pulp. Stir in cacao and mesquite, process again.
2. Stir in dates or agave, process again until the dough clumps together and collects at one side of the food processor.
3. Transfer the dough to a bowl, and shape into approximately 1" diameter balls. Roll balls into the coconut and refrigerate until ready to serve.
These will keep for 2 days in the fridge, when you preroll the balls. Add coconut shreds before serving. The dough can be frozen, but thaw out approximately 30 to 45 minutes prior to rolling in the coconut and serving.
Variations:Substitute raw hempseeds for shredded coconut, for an alternate taste with a nice added crunch.Substitute raw Mesquite for raw Maca, for an alternate taste, but still just as tasty.
Source of recipe: I created this recipe out of a need for something sweet.