Ingredients

• ½ cup (20g) corn flake cereal or rice cereal

• 2 tbsp (28g) coconut oil or softened unsalted butter, divided

• 6 tbsp (42g) raw pistachios, toasted and cooled, divided

• ¼ (30g) cup raw sunflower seeds, toasted and cooled

• ¼ cup (64g) Hungryroot Almond Butter

• 6 (78 g) medjool dates, pitted

• ½ tsp fine sea salt

• 2 scoops Super Green powder

• ½ cup (85g) semi-sweet or 60% chocolate chips

Instructions

1. In a medium pan, heat 1 tbsp coconut oil or butter over medium heat until melted and beginning to brown, about 2-3 min. Stir in cereal and toast 3-4 min while stirring continuously until cereal is golden brown. Take off heat and cool to room temperature.

2. In a food processor, blend 1 tbsp coconut oil or butter, ¼ cup pistachios, sunflower seeds, almond butter, dates, salt and Super Green powder until mixture comes together. If the mixture is very dry, add 1-2 tbsp water and pulse.

3. Add toasted cereal to mixture and pulse 2-3 times until cereal is just incorporated.

4. Squeeze and roll the dough into 15 equal sized balls. Place on a baking sheet lined with parchment paper.

5. Place chocolate in a microwavable-safe bowl and heat in 15 second increments stirring after each increment until chocolate is melted. Stir until smooth.

6. Drizzle or dip balls in chocolate.

7. Chop remaining 2 tbsp pistachios and sprinkle on balls.

8. Freeze or refrigerate until set, about 10 min.

9. Store in an airtight container in the refrigerator.