Raw food is becoming more & more popular, with a particular focus on the higher enzyme acticity in foods that have not been cooked. They are believed to be easier to digest and also allow inclusion of foods that are only active when raw. This is a recipe for a sweet treat, with no sugar or hard to digest nasties. Rich in protein using nut butter, these guys will satisfy a sweet tooth while also providing buckets of magnesium from the barley grass, essential fats from the ground seeds and fibre from the oatbran. Maca powder, grown as a super food in the Andes is worth reading about. It is not only rich in protein and a wide range of minerals, but acts as an adaptogen, supporting the endocrine system and is particularly useful in male & female reproductive health. Read more here. You can use whichever nut butters you like, just play around... Also, the proportions here are guides, something to start with, adjust as you like to suit your own tastes. The barley grass powder may tinge the dessicated coconut with a strange green colour after a day or two, this is nothing to worry about.

Ingredients:

2 generous tablespoons almond butter
2 generous tablespoons hazelnut butter (unsalted)
2 tablespoons oat bran
1 tablespoon freshly ground linseed & pumpkin seeds (use a coffee grinder for this job, or buy the seeds ready ground)
1 tablespoon barley grass powder
1 tablespoon maca powder
1 tablespoon raw cacao nibs
2 desert spoons agave syrup (adjust to taste)
1 desert spoon unsweetened cocoa powder
2 desert spoons carob powder
Dessicated coconut

Put all of the dry ingredients in a bowl and mix thoroughly.
Add the nut butters and mix
Add the agave syrup and mix
When the mix is one consistent colour and the different powders are well spread throughout, take small amounts in your hand and roll into small balls, around 20mm in diameter.
Roll each ball in dessicated coconut and place on a plate.
Put in the fridge for at least half an hour to chill. 
Eat & enjoy!