← Nouns Cooking · Plant-Based

Ingredients

• 120 g Sunflower seed butter
• 120 g soft pitted dates (Medjool are best)
• 80 g rolled oats
• 30 g Desiccated coconut, plus extra for rolling
• 2 tbsp Cocoa powder
• 2 tbsp Ground flaxseed (linseed)
• 2 tbsp Pumpkin seeds (pepitas), roughly chopped
• 1 tbsp Maple syrup (optional)
• 1 pinch Salt

Method

1. Blitz the dates in a food processor until they form a sticky paste. If they're dry, soak them in hot water for 10 min first and drain well.
2. Add the sunflower seed butter, oats, coconut, cocoa, flaxseed and salt and pulse until the mix clumps together when pressed. Add the maple syrup or a splash of water if it's crumbly.
3. Pulse in the pumpkin seeds briefly so they keep some crunch.
4. Roll into 16 walnut-sized balls with damp hands, then roll in extra coconut. Chill for 30 min to firm up.

Tips

• Use certified gluten-free oats for a gluten-free version. Sunflower butter can turn faintly green inside when baked; it's harmless and doesn't happen in no-bake bites.
• Keeps for a week in the fridge or 3 months frozen.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food Love and Lemons