Lightly coat a rimmed baking sheet with canola oil.
In a medium bowl, mix the sunflower seed butter and the powdered sugar until well-combined. Drop generous teaspoons of the dough onto the prepared baking sheet and roll each one into a ball. Place a lollipop stick in the center of each ball.
Place the chocolate chips in a microwave-safe bowl and microwave, stirring once or twice, for 60 to 90 seconds, until melted.
Dip each ball into the melted chocolate, then coat with sprinkles and return to the baking sheet. Chill for at least 30 minutes, or until the chocolate has hardened. Refrigerate leftovers in an airtight container for up to 4 days.
Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel Publishing, 2012.