• 1/2 cup (128 g) almond butter*
  • 6 tbsp (120 g) brown rice syrup**
  • 1 cup (80 g) oats, ground into a flour***
  • 1/4 cup (28 g) coconut flour
  • 1/2 cup (40 g) quick oats
  • 1/2 cup (15 g) crispy rice cereal
  • 1 – 2 tbsp (15 – 30 ml) unsweetened almond milk, if needed
  • 1/4 cup (40 g) chocolat chips, for melting


  1. Add the almond butter and brown rice syrup to a small bowl and stir until combined. Set aside.
  2. Combine the oat flour, coconut flour, quick oats, and crispy rice cereal in a large mixing bowl, stirring until well combined. Pour the wet ingredients into the dry ingredients and mix until fully incorporated. The mix might seem a little dry and tough to work with at first, but continue mixing until the ingredients start to incorporate, adding 1-2 tbsp (15-30 ml) of almond milk to soften it up, if needed.
  3. Using a heaping tablespoon, roll the dough between your hands to form individual balls. Set them aside on a large baking sheet lined with parchment paper, and repeat with the remaining dough.
  4. To prepare the chocolate drizzle, melt the chocolate chips in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. Use a spoon to drizzle the chocolate over each ball, and sprinkle with any desired toppings.
  5. Refrigerate for ~15 minutes, or until the chocolate has set. Store the bites in an airtight container in the fridge for up to 2 weeks.

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