Place the peanut butter and agave in a large bowl and whisk to combine.
Add the chopped almonds, hemp hearts, flax seeds, chia seeds, almond flour, and salt to the bowl and fold everything together.
Fold in the chocolate chunks, reserving some to top off the cookies with!
Roll the dough into balls. I use two tablespoons or a cookie scooper to make sure all the balls are the same size.
Place the balls on a cutting board or baking sheet lined with parchment paper.
Take the remaining chocolate chunks and press them into the top (I did 1 – 2 chunks per cookie). While you press the chunk into the cookie, use your palm to press the tops down slightly to flatten out the cookie.
Sprinkle each cookie with some flaked finishing salt and place in the fridge for 30 minutes to set.