1-First step: mix the dry ingredients Start by adding the pea protein powder, cacao powder, and salt to a medium bowl. Stir them together until the color looks even and there are no clumps of powder. This helps the chocolate flavor spread evenly through every bite.

2-Second step: add the wet ingredients Next, add the sunflower seed butter, vanilla extract, and 3 tablespoons of water. Stir until the mixture starts to come together. If it looks too dry, add a small splash more water. If it feels too sticky, add a tiny bit more protein powder. The goal is a soft dough-like texture that you can roll with your hands.

3-Third step: shape the balls Use a spoon or small scoop to portion the dough into 1-tablespoon-sized pieces. Roll each piece between your palms until smooth. You should end up with about 16 balls. Place them on a baking sheet or a plate lined with parchment paper if you have it.

4-Fourth step: freeze until firm Freeze the balls for 30 minutes. This step matters because cold balls are much easier to dip into melted chocolate. If the centers are soft, they can fall apart during coating. If you are making these for meal prep, you can freeze the shaped balls ahead of time and coat them later.

5-Fifth step: melt the chocolate coating When the balls are nearly done freezing, add the dark chocolate and coconut oil to a saucepan over low heat. Stir often until everything melts into a smooth mixture. Keep the heat low so the chocolate stays glossy and does not scorch.

6-Sixth step: coat each ball Working one at a time, dip each frozen ball into the melted chocolate. Use a fork or spoon to lift it out and let the excess drip off. Place the coated ball on parchment paper. If you like extra chocolate on top, drizzle any remaining chocolate over the balls before it sets.

7-Final step: add sea salt and chill Sprinkle flaked sea salt over the top if you want a sweet-salty finish. Then let the coating set in the fridge or freezer. After that, the balls are ready to eat. They taste best chilled, when the chocolate shell is firm and the centers stay slightly chewy.