In a large food processor, pulse together old-fashioned oats until they resemble a coarse grain.
Add the sunflower seed butter and maple syrup to the food processor and process to combine.
Add the Chex and puffed rice cereal to the food processor and continue to process until thoroughly mixed, stopping and scraping down the sides as needed. If the mixture seems dry, add water, 1 tablespoon at a time until it starts to stick together.
Taste test and add an additional tablespoon of maple syrup if desired.
Transfer the mixture to a rimmed baking sheet (lined with parchment paper for easier clean up if desired). Form into about 25-28 balls.
Use a sieve (fine mesh strainer) to dust with cocoa powder if desired. Store in an airtight glass container in the refrigerator.
