Step 1

Whisk together the tahini, agave, and vanilla in a medium bowl until combined.

Step 2

Fold in the almond flour and salt until a dough forms.

Step 3

Add 1/3 cup of the mini chocolate chips to the dough and fold until incorporated.

Step 4

Scoop 12 balls of the dough and roll them between your hands to smooth them out.

Step 5

Place the balls on a piece of parchment on top of a cutting board or baking sheet.

Step 6

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.

Step 7

One at a time, drop each ball into the bowl to coat each ball with the chocolate.

Step 8

Return the chocolate-coated ball onto the parchment paper.

Step 9

Sprinkle with flaked salt, if desired and chill for 30 minutes until the chocolate shell is hardened.

Step 10

Store in the fridge until you’re ready to eat!