Apricot No-Bake Energy Bites

Instructions

1. In a medium saucepan, combine almond butter and vanilla extract. Cook on low heat until melted and nearly smooth, whisking constantly, about 5 minutes.
2. Stir in cereal, apricot preserves, toasted coconut and chia seeds until well mixed. Using slightly wet hands or 1 ounce cookie scoop, shape mixture into 18 balls. Let stand on parchment paper-lined baking sheet until firm, about 15 minutes.
3. In a small saucepan, combine chocolate chips and butter. Cook on low heat, stirring with a spatula until melted.
4. Drizzle melted chocolate immediately over cookie balls. Chill for 15 minutes in refrigerator or until set. Store in air tight container in a refrigerator up to 7 days or freeze up to 3 months.