In a small saucepan over low heat, combine the almond butter and agave syrup, stirring until smooth. Add the vanilla, cinnamon and carob chips, and stir until smooth and creamy, approximately 3 minutes.

Remove from heat, add the crisp rice cereal, and mix until well incorporated. Form into ½-1″ balls with wet hands and place on a Gefen Parchment-lined cookie sheet to cool.

To decorate, melt the chocolate chips in a double boiler or microwave. Coat each ball by rolling in the melted chocolate and then immediately into the preferred topping. Place back on the parchment paper to dry. Keep refrigerated for up to 2 weeks.