Recipe courtesy of Food Network Kitchen
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Birdseed Truffles


Spread 1 1/2 cups quick-cooking oats on a baking sheet; toast in a 350 degrees F oven, 10 minutes. Let cool completely. Transfer to a bowl and add 1/3 cup each shredded coconut, chocolate-hazelnut spread and crunchy peanut butter, 1/4 cup honey, 1 tablespoon chia seeds and 1/4 teaspoon kosher salt; mix well with a rubber spatula. Roll into small balls, about 1 tablespoon each. Roll in a mixture of 1/3 cup salted sunflower seeds and 2 tablespoons sesame seeds, pressing to adhere.

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