DADA FERRERO ROCHER CRUNCH BITES

In a medium bowl, mix together the almond butter, honey, and vanilla extract until smooth. Crumble in the rice cakes and mix. Add the crushed hazelnuts into the mixture, and mix. Using about 2 tbsp of the rice cake mixture, form a ball and pack it well. Mixture yields about 6 balls. In a separate bowl, melt the chocolate chips and coconut oil together in the microwave in 15 second increments until smooth and glossy (or use the double boiler method)! Prepare a plate with the crushed hazelnuts for rolling. Submerge each rice cake ball in the chocolate and thoroughly coat. Immediately transfer the ball to the plate with the crushed hazelnuts and roll around until fully covered. Transfer to a lined baking sheet and top with flaky sea salt. Repeat with remaining crunch bites. Refrigerate until chocolate has hardened, about 30-40 mins. ENJOY!