Dry Shredded Coconut - 1 cup
Slivered Almonds - 1/2 cup
Puffed Brown Rice - 1 cup
Sunflower Seeds - 1/4 cup
Mejdool Dates - 1 cup, finely chopped
Almond Butter - 1 cup
Honey - 1/3 cup
Toast the puffed rice in a skillet over low heat until crispy. Add the shredded coconut and the rest of the nuts and roast for a couple of minutes more. Remove and keep aside.
In the same skillet add the almond butter and melt over very low heat. When the butter has completely melted, add the honey and add in the dates and toasted mixture. Toss well and remove from heat.
Once it is cool enough to handle, make small balls. If they are sticky, wrap individually in cling wrap. Store in an airtight container.