In a mixing bowl, combine oat flour, sunflower seed butter, applesauce, sugar, flaxseed meal, and salt. Mix until well combined.
Using a 1-inch cookie scoop, form the mixture into round balls. If using sticks, insert them now and freeze for 1 hour.
For the chocolate coating, melt the white chocolate in a double boiler or in a microwave. For the double boiler, keep the water simmering and stir chocolate until smooth. For the microwave, heat in 20-30 second bursts, stirring in between, until melted.
Dip the frozen balls into the melted chocolate, sprinkle with colored sprinkles, and let them set on parchment paper or a cake pop stand.
Store in the freezer for up to 6 months. Allow them to sit at room temperature for at least 15 minutes before serving to soften.