In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma. Approximately 5 to 8 minutes. Remove from heat.

Put all (except the sesame seedof the ingredients, including the toasted seeds, in a food processer and process until the dried fruit and seeds are ground up and the mixture turns into a sticky solid ball.

Scoop out 1 heaping teaspoon (5 g), or if you want larger balls, 1 tablespoon (14 and roll into balls. Put the sesame seeds on a flat surface and roll the balls in the seeds to cover.

Refrigerate in an air tight container for up to a week or freeze for up to 3 months.