Spiced Pumpkin & Sunflower Seed Energy Bites

Preheat oven to 325°F (165°C) and line a small baking sheet with parchment paper.

Spread 1/4 cup rolled oats on the prepared baking sheet and toast in the oven for 10-12 minutes until lightly golden, stirring halfway through.

Meanwhile, toast 1 tablespoon sunflower seeds in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning. Set aside to cool.

In a medium bowl, combine the toasted oats, 2 tablespoons vanilla protein powder, 1 teaspoon chia seeds, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/16 teaspoon cloves.

In a separate small bowl, mix 3 tablespoons pumpkin puree, 1 teaspoon maple syrup, and 1 tablespoon almond butter until well combined.

Add the wet mixture to the dry ingredients and stir until thoroughly combined.

Add 1 tablespoon coconut flour and mix well. If the mixture is too wet, add a bit more coconut flour, 1 teaspoon at a time.

Fold in the toasted sunflower seeds, reserving a small amount for garnish if desired.

Let the mixture rest for 10 minutes to allow the coconut flour to absorb moisture.

With slightly damp hands, roll the mixture into 4 equal-sized balls (about 1 tablespoon each).

If desired, roll the energy bites in the reserved toasted sunflower seeds for garnish.

Place the energy bites in an airtight container and refrigerate for at least 30 minutes before serving to allow them to firm up.