In a large bowl, toss together the puffed millet, puffed rice, and sesame seeds. Add the chocolate chips.
Stir in the sunflower butter and maple syrup. You should have a nice sticky mess at this point! Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place the coconut in a small bowl. Using a tablespoon, scoop the mixture and form it into 1-inch balls with your hands. Roll the balls in coconut and transfer to a container. You can store the truffles in the refrigerator for up to 1 week or in the freezer in a zip-top freezer bag for up to 1 month.
Makes about 25 truffles