1. Line the rimmed baking pan with parchment paper. In a food processor, pulse cereal until small crumbs remain.

2. In a large bowl, stir almond butter, 1/3 cup sugar, jam, and plant-based butter; fold in cereal. Using 2 small spoons, drop the cereal mixture by heaping tablespoons, 2 inches apart, onto the prepared pan; freeze for 15 minutes.

3. With hands, roll the cereal mixture into balls and place on the same pan; freeze for 15 minutes.

4. In a medium microwave-safe bowl, heat chocolate morsels in a microwave oven on high for 2 minutes or until melted, stirring every 30 seconds; stir in oil. Use 2 forks to dip balls into the melted chocolate mixture to completely cover, allowing excess to drip off; place on the same pan. Reheat the melted chocolate mixture as necessary if begins to harden. Freeze truffles for 30 minutes or until completely hardened.

5. Roll truffles in remaining 1/3 cup sugar to coat; place on the same pan. Makes about 28 truffles.

• 7 g Total fat
• 2 g Saturated fat
• 0 mg Cholesterol
• 53 mg Sodium
• 13 g Carbohydrates
• 2 g Fiber
• 8 g Sugars
• 8 g Added sugars
• 2 g Protein