Sunflower Pumpkin Seed Apricot Balls

Recipe creation in my house usually looks like this: I have a vague idea of what I would like to make, and I couple that with what I have on hand. Other times, the creation hinges on a particular ingredient that I would like to use. Most recently, I had some lovely non-sulphured, organic apricots that I wanted to use. I was also highly motivated to make an energy ball that was nut-free. So I opened the pantry and found dates, coconut flakes and vanilla and rummaged through the fridge and freezer for sunflower, chia and pumpkin seeds. I started with the sunflower seeds and processed them until they were a fine meal. I then tossed in everything else until it was well blended. All told, they’re a nice little nutrient-dense granola bar alternative.

Sunflower Pumpkin Seed Apricot Balls
1 cup sunflower seeds
1/2 cup pitted dates
1/2 cup dried apricots
1 tablespoon chia seeds
1/8 teaspoon Himalayan salt
1 teaspoon vanilla
1/2 cup coconut
1/2 cup pumpkin seeds
1 teaspoon or so of liquid honey

Using a food processor, pulse the sunflower seeds until finely ground. Continue adding products and process until well mixed. Add the pumpkin seeds last so they can add some nice texture and crunch. Mixture should hold together when gently pinched. If it doesn’t stick together, you may wish to add water, one teaspoon at a time until mixture holds well together. Roll into balls and store in fridge or freezer. Enjoy 🙂