2cupssunflower seeds, slivered almonds, or coconut flakes
Combine the honey, cocoa powder, sea salt and coconut oil in a small saucepan over medium heat. Bring the mixture to a boil, and boil for one minute, stirring occasionally. Remove the mixture from the heat, and add in the vanilla and sunflower seed butter, stirring well until smooth.
Add in the 2 cups of sunflower seeds, slivered almonds or coconut flakes, and mix well to coat. Use a spoon to drop the mixture onto a baking sheet lined with parchment paper, and transfer the cookies to the fridge or freezer to set.
When the cookies are solid, they should be easy to remove from the parchment paper. Serve immediately! These cookies will soften a bit when left at room temperature for too long, so for a firm texture, keep them chilled before serving.