1. Line a baking sheet with parchment paper.
2. In a bowl, mix together the almond flour, cashew butter, melted coconut oil, vanilla extract, salt, coconut sugar, almond milk, and 1/4 cup of the mini vegan chocolate chips. Form the mixture into small balls.
3. Refrigerate the cookie dough balls for 15 minutes.
4. While the balls are chilling, melt the remaining 1/2 cup of chocolate chips in the microwave. Heat in 30-second increments, stirring in between, until completely melted (this usually takes about 1.5 minutes total).
5. Dip each refrigerated cookie dough ball into the melted chocolate, ensuring it's fully coated.
6. Place the dipped cookie dough balls back onto the baking sheet lined with parchment paper and refrigerate for at least 20 minutes, or until the chocolate coating has hardened.
7. Once chilled, take them out of the fridge and enjoy! Store any leftovers in the fridge or freezer.
