In a large mixing bowl combine the peanut butter, honey, and melted coconut oil. Stir until creamy.

Add the gluten-free quick cook oats and flax meal. Stir until well combined.

Add the dairy-free chocolate chips and 1/2 a teaspoon of pink Himalayan sea salt. Fold into the mixture.

Using a cookie dough scoop or your mixing spoon, scoop out some mixture (about 2 tablespoons in size). Press the mixture firmly together then shape into a round ball and roll between the palms of your hands. Place it on a serving dish/plate/parchment paper.

Continue this process until all mixture is used up. Using the remaining 1/2 a teaspoon of pink Himalayan sea salt, sprinkle it evenly over all the energy bites.

Serve the energy bites or place in an airtight container and store in the pantry (for up to one week) or place in the freezer (for up to 3 months).