1️⃣ Combine the oat flour, SunButter Creamy Sunflower Butter, melted coconut oil, maple syrup, and vanilla extract in a bowl. Stir to combine. Fold in the mini chocolate chips. 🌾🌻🥥🍁🍦🍫

2️⃣ Use a small cookie scoop to scoop the dough. Roll the dough between your hands to create balls and place them on a baking sheet lined with parchment paper. Place the baking sheet in the fridge to let the cookie dough balls set while you melt the chocolate. 🍪❄️

3️⃣ Melt the dark chocolate in a saucepan over the stove or in the microwave in short intervals until you reach a thin consistency. Add a tablespoon of coconut oil if needed to thin it out. Pour the melted chocolate into a shallow bowl. 🍫🥥🔥

4️⃣ With a candy tool or a fork, dip each cookie dough ball into the shallow bowl and coat with chocolate. Let the excess chocolate drip off before placing the truffle back on the baking sheet. Once all the cookie dough balls are coated in chocolate, place the baking sheet back in the fridge to let the chocolate harden. 🍫❄️

5️⃣ Once the chocolate is hardened, drizzle a little extra chocolate over top and sprinkle a little sea salt over top if desired. Enjoy! To store, keep these chocolate bites in an airtight container in the fridge for up to a week. 🍫🧂❄️