Place the sesame seeds, sunflower seeds and shredded coconut into a medium-size mixing bowl.

In a second mixing bowl, add the agave, peanut butter, coconut oil, cacao powder, vanilla, cinnamon and salt. Mix well. Stir this mixture into the dry seed and coconut mixture. Stir until thoroughly combined. Note: if the mixture is still too dry, add slightly more agave nectar until slightly sticky.

Use a small spoon to scoop the mixture and fill the mini cupcake wrappers. Place in the refrigerator for at least 30 minutes to allow the mixture to become firm.