1 jar unsweetened sunflower seed butter
¼ cup maple syrup, preferably grade B
¼ cup cocoa powder
¼ cup chia seeds
1 cup unsweetened coconut
1 cup sunflower seeds
1 ounce dark chocolate (70% cacao or higher)
Hemp seeds for rolling
With a large knife chop dark chocolate into pieces smaller than a chocolate chip (place chocolate in freezer for a few minutes prior to chopping).
In a large bowl add the chocolate, cocoa powder, coconut, chia, and sunflower seeds. Mix in the sunflower seed butter and maple syrup until well combined. Refrigerate for at least 1 hour.
Scoop out with a spoon, melon baller, or small ice cream scooper. Roll the dough into balls, then place into a small bowl with hemp seeds. Roll in hemp seeds until completely coated.
Store in an airtight container in the refrigerator for up to 1 week.