1 cup shredded, unsweetened coconut
1 cup almond slivers
2 cups rice crispies cereal
3/4 cup peanut or almond butter
1/2 cup agave nectar (plus more if you find it needs more)
2 tablespoons vanilla extract
salt (start with a pinch, add more as needed)
2-3 tablespoons cocoa powder
2-3 tablespoons cinnamon
Heat an empty skillet/wok/frying pan over medium-low heat. Put the coconut in it, stirring gently so that it browns lightly but does not burn. When it reaches the desired level of toastiness, immediately remove it from the heat and pour it into a large mixing bowl. Give the pan a dry wipe to remove any remaining coconut (you can use the same pan again for the next step, as long as you don’t get it wet, but you don’t want to end up with bits of burnt coconut!) Heat the pan again and repeat to toast the almonds, then transfer them to the same bowl. Add the rice crispies, cocoa powder, and cinnamon. Stir and/or shake the bowl really well to combine all these ingredients thoroughly.
Combine the peanut/almond butter, agave nectar, and vanilla extract. Heat them slightly in the microwave or in a saucepan on the stove, to soften them slightly. Stir well. Make sure it returns to room temperature or cooler before adding it to the mixing bowl (you can refrigerate it for a few minutes if you like). Once you’ve combined everything, taste it and add salt as needed. If there’s not enough goo for all your ingredients, add more agave.
Now you’ve come to the messy part! With all the ingredients now combined, form little balls. You can do this with a tablespoon. You basically want your balls to be about twice the size of the tablespoon. Roll each spoonful into an actual ball, squeezing it between your palms so it will all stick together.
I served these in paper muffin cups, because they are very sticky!