Make these cereal balls with a secret ingredient (coffee!) for an easy road trip snack or special treat for your college student. Feel free to substitute unsweetened almondmilk for the coffee to make a kid-friendly variation.
Place entire box of cereal in a food processor and process until finely ground. Remove 1/2 cup cereal crumbs and set aside in a medium bowl.
Add peanut butter and cocoa powder to the food processor and pulse several times to combine. Add coffee, several tablespoons at a time, and pulse until mixture is moistened enough to stick together. Roll heaping teaspoonfuls of the mixture into balls and coat in reserved cereal crumbs.
Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Per Serving: Serving size: 2 cereal balls, 130 calories (80 from fat), 9g total fat, 1g saturated fat, 60mg sodium, 12g carbohydrates, (2 g dietary fiber, 3g sugar), 5g protein.