Preheat a small dry skillet over medium heat. Add the sunflower seeds and almonds and toast, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a plate to cool slightly. Toasting is optional but deepens flavor.

Place the toasted (or raw) sunflower seeds and almonds in a food processor. Pulse until they are broken down to a coarse meal — aim for small crumbs, not a paste. Scrape down the bowl as needed (about 10–15 pulses).

Add the desiccated coconut, cacao powder, and fine sea salt to the processor. Pulse 6–8 times until everything is well combined and uniform in texture.

With the processor running, drizzle in the agave syrup, melted coconut oil, and vanilla extract. Continue processing until the mixture begins to clump together when pressed between your fingers (about 30–45 seconds). If the mixture feels too dry and does not hold, add agave 1 teaspoon at a time until it holds; if too wet, add up to 2 tablespoons more desiccated coconut.

Line a baking sheet with parchment paper. Scoop about 1 tablespoon of mixture and roll between your palms to form compact 1-inch balls. Place formed ladus on the prepared sheet. You should get approximately 20–24 ladus depending on size.

Chill the rolled ladus in the refrigerator for 20–30 minutes to firm up before dipping in chocolate.

Chocolate Coating

Prepare a clean baking sheet lined with parchment paper. If using shredded coconut for decoration, spread it in a shallow dish and set aside.

Chop the vegan dark chocolate if using a bar. Place chocolate and 1 teaspoon coconut oil in a heatproof bowl set over a small saucepan of barely simmering water (double boiler). Stir gently until smooth and fully melted. Alternatively, microwave chocolate in 20-second bursts at 50% power, stirring between bursts, until melted and smooth; stir in coconut oil to thin slightly.

Using two forks or a dipping tool, dip a chilled ladu into the melted chocolate, turning to coat evenly. Lift and let excess chocolate drip back into the bowl, then place the coated ladu on the prepared parchment. If desired, immediately roll or sprinkle the top with shredded coconut while the chocolate is still wet.

Repeat until all ladus are coated. If chocolate thickens before you finish, briefly rewarm over the double boiler or in the microwave in short bursts.

Once all ladus are coated, refrigerate the baking sheet for 15–20 minutes to set the chocolate completely.

Store the Chocolate Coconut Ladus in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Bring to room temperature for 10–15 minutes before serving for a softer bite.