3/4cupquick cooking oats-use Bob's Red Mill gluten free if necessary
1/2cupgluten free brown rice crisp cerealI used a chocolate one
1/4cuptoasted wheat germor just use oat flour
1tablespoondark cocoaI used Hershey's Special dark gluten free
1/8teaspoonfine sea salt
1/4cup+ 2 tablespoons pure maple syrup
1/4cup+ 2 tablespoons creamy almond butter
Combine all the dry ingredients in a bowl. Combine the wet ingredients in a smaller bowl. Next, pour the wet into the dry ingredients and stir well. Put the mixture in the freezer for 20 minutes, this will make it much easier to form into balls and less of a mess.
After 20 minutes, form the mixture into small bite size balls with your hands and pushing them with your fingers to make them compact.
Roll them into cocoa powder, tap off any excess powder, and place on a piece of parchment paper. Work quickly, as the mixture will get sticky as it reaches room temperature. Also, I got my palms slightly wet with water and that made it much easier. I then placed them in these adorable mini muffin liners and stored them in the fridge.