Add all ingredients, except the maple syrup, into a large mixing bowl.
Stir well until all ingredients are evenly mixed. I find a spatula works best with the sticky ingredients.
Once all ingredients are mixed well slowly add the syrup a little bit at a time. Depending on how dry your almond butter is will determine if you need all of the maple syrup. Play with it, you cant go wrong.
Store in the refridgerator for 30 minutes.
remove from refriderator and roll into 1 inch balls using your hands and place in a flat surface container one at a time in a flat row. place back in the refridgertor for at least an hour.