1 cup crisp rice cereal
½ cup cashew butter
2 tablespoons pure maple syrup
¼ teaspoon fine sea salt or table salt
¼ cup unsweetened shredded coconut
- Mix together the cereal, cashew butter, maple syrup, and salt in a medium bowl.
- Form the mixture into twelve 1½-inch balls. Roll the balls in the coconut.
- Refrigerator in an airtight container for up to 5 days.