1/4 cup agave nectar (honey or maple syrup also works)
1 teaspoon vanilla extract
1/2 cup blanched almond flour
1/2 teaspoon pink salt
1 cup mini dark chocolate chips, divided
1 tablespoon refined coconut oil
flaked sea salt for topping
Whisk together the tahini, agave, and vanilla in a medium bowl until combined.
Fold in the almond flour and salt until a dough forms.
Add 1/3 cup of the mini chocolate chips to the dough and fold until incorporated.
Scoop 12 balls of the dough and roll them between your hands to smooth them out.
Place the balls on a piece of parchment on top of a cutting board or baking sheet.
In a small bowl, heat the remaining 2/3 cup of mini chips and coconut oil in the microwave for 1 minute and 30 seconds, stirring every 30 seconds so it doesn’t burn. Stir until the chocolate is smooth.
One at a time, drop each ball into the bowl to coat each ball with the chocolate.
Return the chocolate-coated ball onto the parchment paper.
Sprinkle with flaked salt, if desired and chill for 30 minutes until the chocolate shell is hardened.