In a small saucepan, combine honey and the water; cook and stir over low heat until the honey liquefies. Remove from heat. Add peanut butter and vanilla, whisking until peanut butter is melted and mixture is smooth.
Meanwhile, in a large bowl, combine rice cereal, toasted rolled oats, fruit bits, sunflower seed kernels, peanuts, coconut, and sesame seeds. Pour honey mixture over cereal mixture; stir to coat. Cover and chill for 1 to 2 hours or just until firm.
Using your damp hands, shape mixture into 30 balls, each about 1-1/4 inches in diameter. Chill balls until ready to serve. Store in a tightly covered container in the refrigerator for up to 1 week.
Test Kitchen Tip: To toast oats, place them in a dry medium skillet; cook over medium-high heat until lightly golden and fragrant, stirring frequently to prevent scorching.
1 Starch, 1 1/2 Fat