Toast 1/4 cup chopped pecans under the broiler for about 5 minutes (be sure to watch closely), until browned at the edges and fragrant. Remove from oven and set aside. Set oven temperature to 375°F
Combine the 6 pitted dates, 1 defrosted banana, 1 egg, 2 tablespoons cacao, 2 teaspoons espresso, 1/2 tsp. vanilla, and 1.5 tablespoons coconut oil in a food processor and blend until smooth. TIP: An immersion blender or blender can be used in place of a food processor, or chop the dates fine and mix thoroughly with a large spoon by hand.
In a separate bowl, mix the 1/2 cup chopped coconut flakes, pecans, 2 tablespoons sunflower seeds, 2 tablespoons coconut flour, 1/4 teaspoon baking soda, and rounded 1/4 teaspoon sea salt.
Stir the wet ingredient mixture with the flour mixture until combined. Dough will be soft and sticky.
Scoop approximately 1 1/2 tablespoon portions of the dough onto a parchment-lined baking sheet and with wet fingertips, flatten slightly. Bake for 12 minutes.
Cool on a wire baking rack and enjoy fresh or frozen.
Store in a vented bag or container (not air tight). Seal if freezing.