Preheat your oven to 350°F (175°C). Spread the shredded coconut on a parchment-lined baking sheet, and toast it for 5 minutes, stirring halfway through.

Blend together in a food processor the almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt until smooth.

Combine the mixture in a bowl, then stir in ¼ cup of the toasted coconut, chia seeds, and mini chocolate chips. Form into balls, about 1 tablespoon each.

Melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals until smooth.

Prepare a baking sheet with parchment paper. Dip the bottoms of the energy balls in melted chocolate and place them on the prepared sheet.

Drizzle the tops with additional chocolate and sprinkle with the remaining toasted coconut and flaky sea salt.

Chill in the refrigerator for about 1 hour, or until the chocolate hardens.