Start by toasting the sunflower and pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, stirring constantly until they smell nutty and turn golden. Remove from heat and let cool slightly.
In a small bowl, combine the chia seeds with a tablespoon of water and let sit for about 5 minutes until they form a thick gel. This helps the mixture stick together.
In a large mixing bowl, add the toasted seeds, chia gel, honey or maple syrup, coconut flakes, dried fruit, cocoa powder, and vanilla extract. Mix everything thoroughly with a spatula until the mixture becomes sticky and cohesive.
If the mixture feels too dry, add a little more honey or a splash of water; if too wet, sprinkle in extra seeds or coconut flakes until it reaches a manageable, sticky consistency.
Using your hands or a cookie scoop, portion out the mixture and roll into 1-inch balls. Place each ball on a tray lined with parchment paper, pressing slightly to compact them.
Refrigerate the tray for at least 30 minutes to allow the bites to firm up and set their shape.
Once chilled, store the bites in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage—just thaw at room temperature before enjoying.
