Add the almonds to the food processor and pulse until they are broken up a bit. 

Add the puffed rice, rolled oats, sesame seeds, coconut, and sunflower seeds. Pulse until almonds are broken into small bits about the size of the sunflower seeds. 

In the bowl of a stand mixer (or a large mixing bowl) add the processed ingredients and set aside. 

Add dried fruit to the processor and pulse a few times. Add the processed dried fruit to the mixer bowl. 

In a small bowl, add the flax, chia and hemp seeds. Add water and set aside.

In another small bowl, mix the peanut butter and Honee. Add that to the mixer bowl. 

When the seed/water mixture has gelled, add it to the other ingredients. 

Mix slowly until everything is completely mixed together and you can form a ball with your hands. If necessary, add water (2-3 tbsp at a time) until you can form a ball by compressing in your hands. 

Add more oats (1/4 cup at a time) if the dough is too sticky to work with. 

Use a cookie scoop or small spoon to measure out each ball into your hands, press, and roll into a ball. Place ball on a sheet pan lined with parchment, waxed paper or a silicone mat. 

As an alternative to balls, you can press the mixture into a large pan lined with parchment. Leave parchment hanging over sides to use to lift out of the pan onto a cutting board after it chills. 

Put the balls or pan into the fridge for about 30 minutes. 

If using the chocolate, melt in a glass bowl in the microwave or over a pot of boiling water, stirring often. When melted, whisk it hard and fast. This seems to help the chocolate retain its color and texture after chilling. 

Dip the chilled balls or cut squares into the melted chocolate and gently tap off excess chocolate. Place back onto lined sheet pan and chill in the fridge for about 20-30 minutes until chocolate has set. 

Store in an air-tight container in the refrigerator.