Place the coconut sugar in a SMALL food processor (mine is 3 cups) and blend until fine and powdery; this make take a good 4-5 minutes.
Transfer the powdered coconut sugar to a large bowl, and add in the almond butter and applesauce.
Using an electric hand mixer, beat everything together until combined and it forms a dry, crumbly dough.
Place the Chex into a large bag and crush up, making sure to not crush them into powder as you want some texture!
Add into the bowl and, using your hands, pack everything together to form a dough. You’ll further crush the cereal here – that’s normal!
Pack the dough into lightly heaping 1 Tablespoon balls and place onto a parchment lined baking sheet. This will be a little tricky, as the dough is crumbly. You won’t really be able to roll them, you’ll have to press them into balls.
Freeze for at least 30 minutes.
Once frozen, place the chocolate into a microwave-safe bowl and cook on half power, using 30-second intervals and stirring between each interval, until smooth and melted.
Remove the balls from the freezer and dunk each into the chocolate**. Place them back onto the pan and chill in the refrigerator for 10 minutes to set the chocolate.
You’ll have a little chocolate left over, but having extra makes the bites easier to dip.
I like heating a griddle on low heat, placing a kitchen towel on top, and then placing my bowl on the towel. The heat keeps the chocolate smooth while you dunk all the balls!
The balls will lose some of their crispiness after a few days, but they still taste good! Just keep in mind that they are best when eaten fresh.