Combine the coconut oil, cacao butter, brown rice syrup, cacao powder, sea salt and wild orange oil in a large bowl and mix to combine. The batter should be little on the thick side.
Add the seeds and fold through.
Add the puffed grains and use your hands to combine the mixture to evenly disperse all ingredients.
Roll into balls and place in individual paper baking cups (small size).
Serve as is or chill first to firm them up.
Notes
You can use coconut oil in place of the cacao butter, although they may melt a bit quicker at room temperature. Cacao butter gives it a more authentic chocolatey taste in my opinion.
If the chocolate mixture is too thick to work with, stand the bowl over a pot of hot water to help the oils melt.
If the mixture is too wet to roll into balls, refrigerate for a short while to firm it up.