Place the oats into the food processor and pulse for about 3-5 seconds. Add the dates, and walnuts and pulse for another 10 pulses or more until they are broken into small pieces.
Add the remaining ingredients half of the coconut, cocoa powder, coconut oil, vanilla, salt and sunflower seeds until all the ingredients are incorporated and well blended. If mixture is too dry, add milk or water.
Note: You will need to add an extra tablespoon of coconut oil (maple syrup) if you add the 1/4 cup of flaxseed.
Use a tablespoon or small ice cream scooper to scoop out the mixture and shape into balls.
Coat each bite with the remaining ¼ cup of coconut. Place bites in a baking dish or baking sheet with parchment paper, cover and refrigerate for at least 30 minutes, until they harden.
Store in the refrigerator in a seal container for up to two weeks. They freeze well too.
