In a large bowl, whisk together the almond flour and salt.
3 cups (336 g) almond flour, 1 tsp kosher salt
Pour in the coconut oil and maple syrup. Stir until combined.
½ cup (120 g) melted coconut oil, ½ cup (120 g) maple syrup, room temp
Fold in the chocolate chips until well distributed.
½ cup chocolate chips
Cover and chill for 15 - 20 minutes.
Using a small cookie scoop or your hands, form balls that are about a heaping tablespoon in volume. You should be able to make about 25 energy balls.
Chill again for another 20 minutes or until firm. Then store in the fridge in an airtight container for up to a week.