In a bowl, stir together honey, almond butter and ¼ C of the cereal.

Lightly crush the remaining 1 C cereal. I find the easiest way to do this is to place cereal in a bag and give it a whack with a rolling pin or kitchen mallet. Place crushed cereal on a shallow plate.

Form the almond butter mixture into balls (using a small ice cream scoop will help) and roll through the crushed cereal to coat well.

Place coated balls on a dish or baking sheet lined with a non-stick mat or parchment.

Refrigerate 2 hours to firm up.

Keep refrigerated until ready to devour.