Combine almonds, almond butter, dates, almond extract, sea salt and pepper in a food processor. Pulse until smooth; transfer to a large mixing bowl. Add chocolate chips, coconut flakes and puffed rice cereal; mix well using hands and roll into 1 inch golf-sized balls. Add more rice cereal if needed to form balls. Place balls on a baking sheet and transfer to the fridge for at least 1 hour before serving.
Serving Size: 8 Cookies. Calories: 385.7 cal • Fat: 23.4 g • Protein: 8.9 g • Carb: 42.5 g • Fiber: 8.0 g • Sugar: 31.1 g • Sodium: 76.7 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/11/18/gluten-free-no-bake-coconut-almond-butter-cookies/