Spouted Sunflower Seed Truffles

By Chef: Jenné Claiborne
Posted:  June 13, 2012


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Get some sunflower seeds soaked, sprouted and dried so you can whip these nutritious and delectable raw truffles up in mer minutes! Jenné Claiborne of Sweet Potato Soul shares with us that she was surprised how moist and crumbly these simple raw truffles turned out. In fact they are very reminiscent of a fresh donut hole only minus the rancid oils, refined sugars and bleached flours! Life on the raw path sure is sweet!


  • 1 cup dried apricots, unsulfured
  • 3 pitted dates, soaked at least an hour
  • 1 cup sprouted sunflower seeds
  • 1/2 cup shredded coconut
  • 1/4 cup coconut oil, melted
  • a pinch of sea salt


  • 1/4 cup pumpkin seeds, ground
  • 1/4 cup shredded coconut


1. Grind pumpkin seeds in the food processor and set aside in a small bowl.

2. Place coconut in a small bowl, you’ll use them later as the coating.

3. In a food processor, add the apricots, dates, sunflower seeds, coconut, coconut oil and salt.  Process until the ingredients have blended and become a medium coarse meal.

4. Using a spoon, scoop a bit of the mixture into the palm of your hand and form small balls about 1 1/2 round tablespoons in size.  Roll each ball in the pumpkin or coconut coating, then place them onto your baking sheet.

5. Continue until you’ve used all of the seed mixture, and place the baking sheet into the refrigerator for 45 minutes, to allow the coconut oil to harden.  If you place them in the freezer, I assume they’ll be ready in about 20-25 minutes.


Soak the seeds overnight for germination, and rinse and drain for 24 hours or so to sprout. The sunflower seeds will need to be dry for  this recipe so either put them on a baking sheet in the oven on lowest setting or dehydrated them until moisture has been removed.