Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well.

In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.

Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.

Add date mixture, sunflower butter, coconut, orange zest, honey and juice, cinnamon and salt to bowl with oats and knead together to make a dough.

Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.

Make an indentation in the middle of each cookie by pressing down with your thumb.

Spoon a tiny-bit of fruit preserves into each indentation and place a raspberry or a blackberry on top, chill or eat them at room temperature.