Toast the almond flour in a large skillet over medium high heat (this produces a better taste in the final product). It will brown slightly and smell nutty after about 5 minutes. Allow to cool completely before adding it to the oil.

Beat the coconut oil with sweetener, salt, and vanilla. Add in almond flour and mix to combine completely. Stir in chocolate.

Divide into 16 portions and roll into balls. Refrigerate for up to one week or freeze for up to two months. These need to be stored cold but should be thawed out before consuming - just leave them out for 15-20 minutes or so. They can travel at room temperature if being consumed that day.