Preheat oven to 325°F.
In a bowl mix together the coconut oil, honey, eggs, vanilla and salt.
In a separate bowl combine the oats, almonds, coconut flakes and flax seeds. Pour the coconut and honey mixture over the oats and stir well to combine.
Using a small ice cream scoop, scoop the mixture into small balls and place on a silicone or parchment lined baking sheet. Gently flatten the balls so they bake evenly.
Bake for 12-14 minutes or until the edges start to get nice and golden brown and they firm up a bit. Remove and let cool on a baking rack.
Once all of the bites are baked and cooled, start to melt the chocolate. In a double boiler melt the chocolate until smooth and velvety. Next, place in a pastry bag or a small resealable bag. Snip one end of the bag and then drizzle the chocolate over the bites in a zigzag pattern. Let the chocolate firm up and enjoy.
Recipe Courtesy of Megan Mitchell