In large saucepan combine maple syrup or honey, cocoa powder, and coconut oil until melted (will be a thick mixture), cooking on medium heat.
Bring to a boil and add in peanut butter, stir well.
Remove from heat and stir in oats, sunflower seeds and shredded coconut, mixing well and making sure all ingredients are coated with the chocolate/peanut butter mixture.
Use a spoon to drop mixture onto a wax paper or parchment paper lined cookie sheet. (you can make cookies as big or as small as you like).
Allow cookies to set in the fridge for an hour.
Enjoy
Store in fridge so oil doesn't melt
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/09/12/gluten-free-fudgy-no-bakes/