In a medium bowl, combine almond flour, rolled oats, hemp seeds, maple syrup, melted coconut oil, vanilla extract, and salt. Mix well until a dough forms.

Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.

In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate chips and coconut oil, stirring until smooth.

Dip each cookie dough ball into the melted chocolate, ensuring it's fully coated. Place the chocolate-covered bites back on the parchment-lined baking sheet.

Refrigerate the bites for at least 30 minutes to allow the chocolate to set.