In a large bowl, using an electric hand mixer or whisk, cream together the almond butter, honey and coconut oil until very smooth.

Stir in the almond flour, salt and vanilla and mix well. Chill the mixture in the freezer for 30 mins or until firm enough to roll into balls

Roll into 22-25 balls and place on a parchment or wax paper-lined baking sheet. Freeze the entire baking sheet for another 30 minutes or until firm.

Meanwhile, make your chocolate drizzle. If using chocolate chips or chopped chocolate, simply place 2-3 Tablespoons in a microwavable bowl and melt in increments of 20 seconds, stirring in between, until fully melted. You can also add ¼ tsp of coconut oil to thin the chocolate as it melts.

Once balls are firm, remove from freezer and drizzle lightly with chocolate sauce. Place back on the baking sheet and repeat for all. Once done, refrigerate or freeze until firm and serve. May be stored in the refrigerator, covered.