Directions

1. In a small saucepan over medium-low heat, combine almond butter, honey and coconut oil. Heat until melted together and stir until well combined.

2. In a medium mixing bowl, stir together oats, coconut flakes, sunflower seeds, flax seeds, cacao nibs, cinnamon and salt. Fold in warm almond butter mixture and, working quickly using a silicone spatula or wooden spoon, stir to combine.

3. Line a small baking sheet with parchment paper and spread a little coconut oil on your hands to help handle the sticky dough. Spoon roughly 2 tablespoons of the mixture into well-oiled hands, form into a ball and place on prepared pan. Repeat until all balls are formed.

4. Refrigerate for 30 minutes to 1 hour, until firm. Store in an airtight container and keep refrigerated for up to 1 week.