Sunbutter Balls

Yield 30 Balls

  • 1 cup SunButter® (sunflower butter) or almond butter
  • 1/3 cup maple syrup
  • 2 tsp. organic unsweetened cocoa powder
  • 1/2 cup dried cherries
  • 3/4 cup unsweetened shredded coconut, divided
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup sesame seeds
  • 1/4 cup hazelnut or almond flour
  1. Combine the SunButter® or almond butter, maple syrup, and cocoa powder in a medium bowl and mix until well combined. Add the cherries, 1/4 cup of the shredded coconut, and the chocolate chips, and mix well.
  2. Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until firm enough to roll.
  3. Put the remaining 1/2 cup shredded coconut, the sesame seeds, and hazelnut or almond flour into 3 separate bowls. Scoop small balls of the SunButter® mixture and roll into 1” balls.
  4. Roll 1/3 of the balls in the coconut, 1/3 in the sesame seeds and 1/3 in the hazelnut or almond flour. Set the rolled balls on a tray or airtight container.
  5. Refrigerate the balls for another 30 minutes and then serve. Store the balls in an airtight container in the refrigerator.

Adapted from The Whole Foods Market Cookbook (Clarkson Potter, 2002)