In a food processor, add sunflower seed butter, ground flaxseed, hemp seeds, sesame seeds, and unsweetened fine shredded coconut. Pour in maple syrup and a pinch of sea salt. If using, add pure vanilla extract. Secure the lid and pulse for about 30 seconds until the mixture is well combined and starts to form a thick dough.

Scrape down the sides of the food processor to ensure all ingredients are mixed. Continue pulsing for another 10-15 seconds if needed. Once the dough is uniform and thick, transfer the mixture to a bowl for easier access.

With clean hands, scoop out portions of the dough and roll them into 12 evenly-sized balls, about 1 inch in diameter. Arrange the rolled flax seed energy balls on a parchment-lined plate or tray.

To enhance flavor and texture, roll each ball in additional shredded coconut after shaping them.

Place the energy balls in a sealed container or baggie. Store in the refrigerator for up to a week or freeze for up to a month.