Double Chocolate Lunchbox Bites (Nut-Free)
Prep time
Cook time
Total time
Serves: 18-24
  • ½ cup raw hulled sunflower seeds
  • 1 cup rolled oats (not quick cooking)
  • 2 tablespoons hemp hearts
  • 3 tablespoons cocoa powder
  • ⅓ cup unsweetened shredded coconut
  • ¼ cup sunflower seed butter
  • ⅓ cup virgin coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ cup mini chocolate chips
  • Pinch of sea salt
  1. Use a food processor, coffee grinder or nutri-bullet to coarsely grind the sunflower seeds. (You should just pulse it a few times, so that you are left with some whole seeds and some broken seeds.)
  2. Dump the ground sunflower seeds into a large mixing bowl, add the remaining ingredients, and stir well to combine.
  3. Transfer the mixture to the refrigerator to set slightly. This will take about half an hour.
  4. Line a baking sheet with parchment paper. Remove the mixture from the fridge and use your hands to roll it into approximately 1 inch balls. Place the balls on the parchment-lined baking sheet and put the sheet into the fridge until the balls are very firm.
  5. Transfer the balls to a large freezer-safe container, with parchment paper between each layer.
  6. Pack a couple of frozen balls in a lunch box and they will be chewy and chocolatey by snack time!
Recipe by (Cooking for) Kiwi & Bean at