Put peanut butter, maple syrup, vanilla, and salt in a bowl and mix well. If the peanut butter isn't runny, you may need to warm it in the microwave a bit to help it mix better. You can also add it to a food processor if you want.
Add the crispy cereal to the bowl, both the crushed and whole.
Mix until you form a dough. I like to use my hands. If using a food processor, you may need to pulse slowly then also mix in a bowl to get it all mixed well.
Line a baking sheet with parchment paper. Roll small chunks of dough into balls and place on the cookie sheet. If not coating in chocolate, put in the fridge to harden for about 10-15 minutes.
If coating in chocolate, melt the chocolate chips and coconut oil/butter, if using, in the microwave 30 seconds at a time, or on the stove top, until most of the chips are melted. Mix with a spoon to melt the rest. You don’t want to overheat it and burn the chocolate.
Using a fork or spoon, slowly place the balls into the chocolate, making sure to cover completely, then put them back on the cookie sheet.
When done, if decorating with coconut, nuts or reindeer do so now. Then put them in the fridge to harden, about 15-20 minutes. Keep cool before serving so they don’t soften.
If you want, decorate with white chocolate drizzle and return to the fridge.
Make sure your peanut butter isn't too dry or it won't mix well.
Sub sunflower butter for nut free.
Take 1 cup of the rice cereal and crush into small pieces in a plastic bag or bowl.
If you want to use dates, make sure they are soft. You will need to use the food processor option in order to get the dates pureed. Put everything in a food processor and pulse. Start with about 10 dates and work up from there if needed. You can also use a mix of dates and maple syrup.
This recipe makes 36 balls, serving size is 3 balls.