In a large bowl, add honey, almond butter, and vanilla extract. Stir to combine.
Add almonds, coconut flakes, sunflower and sesame seeds, and salt. Stir well until the nuts and seeds are evenly coated.
Using a #40 size cookie scoop or tablespoon, pack the tablespoon with some of the mixture and place it on the prepared baking sheet. This should give you a rounded, dome-like shape. Alternatively, you can roll into a tight ball.
Sprinkle honey almond bites with desired toppings and refrigerate for at least 2 hours.
Notes
A cookie scoop is the best option for making these almond bites. If you are using a tablespoon or just your hands, I would suggest using a bit of cooking spray on the spoon or hands to help keep the mixture from sticking.Using all-natural almond butter is best. It gives the creaminess you need and is without any added oils or sugars.Storage: Store in the refrigerator in an airtight container for up to one week. Due to the honey in this recipe, these energy bites can get gooey when at room temperature for too long. I layer the bites between pieces of parchment paper in an airtight container.