1/2 cup shelled, toasted sunflower seeds, plus more for garnish
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp fine-grain sea salt
Pulse all ingredients in a food processor until combined. Roll mixture into one-inch balls and flatten slightly. Sprinkle with sunflower seeds. Store layered on parchment paper in an airtight container up to 5 days.
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