Prep your tray. Line a baking sheet with parchment paper. Clear a space in your fridge or freezer.

Crush the crunch. Place the gluten free honeycomb candy in a zip-top bag and lightly crush with a rolling pin until you have small chunks (not dust). If using puffed rice, keep it whole for extra airiness.

Make the base. In a bowl, mix nut or seed butter, vanilla, salt, and honey or maple syrup (if using). Stir in the crushed honeycomb or puffed rice until coated and clumping.

Shape the balls. Scoop a tablespoon of mixture and press gently into a ball. If it’s too loose, add a bit more nut/seed butter; if it’s too sticky, fold in a few more crunchy bits. Place balls on the lined tray.

Chill to set. Refrigerate for 15–20 minutes (or freeze for 8–10) until firm.

Melt the chocolate. In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth. Or melt over a gentle double boiler.

Dip and coat. Using a fork, dip each chilled ball into the melted chocolate. Tap off excess and return to the tray. Sprinkle with flaky salt, nuts, or coconut if you like.

Final chill. Refrigerate 20 minutes, until the chocolate shell hardens. Enjoy right away or store for later.