In a food processor, pulse the sunflower seeds and then the walnuts until broken down into fine crumbs.
In a medium mixing bowl, gently stir together the almond butter, honey and espresso powder until combined. Add the oats, sesame seeds and pulsed walnuts and sunflower seeds, stir together until thoroughly mixed.
Cover the bowl and chill for at least 40 minutes. The mixture is quite sticky so chilling allows it to firm up a little, making it easier to handle.
Roll into balls (makes 15 - 20 depending on how large you want them!) Store in an airtight container in the refrigerator for up to seven days.
Notes
*If like me you like a strong coffee flavour, feel free to add an extra ½ - 1 teaspoon of espresso powder.
**I've made these with both old fashioned rolled oats and with quick cook oats, either will work just fine.