1 cup gluten-free rolled oats
1/4 cup ground flaxseeds
2 tablespoons green matcha powder
4 tablespoons raw shelled pumpkin seeds
6 tablespoons sunflower seed butter (or other nut butter), slightly melted
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
Pinch sea salt
In a food processor, combine oats, flaxseeds, pumpkin seeds, sea salt and powder and pulse until grainy. Set aside.
Meanwhile in a separate bowl, combine slightly melted nut or seed butter, syrup and vanilla extract. Mix well to combine, then transfer to the oat mixture and mix well again.
Roll mixture into small balls, about 1-inch in diameter, and place in the fridge until ready to serve