Place oats in food processor and process until ground. Transfer to a bowl and combine with almond flour.
In a small bowl, stir together maple syrup, almond butter, coconut oil, vanilla and sea salt.
Using a wooden spoon or hand mixer, combine the almond butter mixture with the dry ingredients. The mixture should be slightly sticky like cookie dough. Stir in chocolate chips.
Roll into 9 small balls. Freeze until firm on a parchment-lined baking sheet, about 30 minutes. Store in an airtight container in the freezer. The energy balls will keep for several months in the freezer.
Feel free to use the nut or seed butter of your choice. I sometimes use peanut butter for extra protein.
Swap almond flour with oat flour or gluten-free, all-purpose flour.
Need a chocolate-free option? Use dried fruit: raisins, apricots, cranberries or blueberries work great.