Line a sheet pan with parchment paper and make space in the fridge for it.

In a medium bowl combine the oat flour, almond flour, protein powder,honey, nut butter, cayenne pepper or cinnamon, and finely chopped chocolate.

Stir thoroughly until your mixture is blended and sticky.

Form into one tablespoon balls. I used a cookie scoop for this to create nice even servings.

Melt your chocolate in the microwave on High, in 30 seconds increments, stirring after each increment. Alternatively, you can use a double boiler over the stove.

Dip each ball into your melted chocolate; Allow the excess to lightly drip off onto the already dipped balls in a zig-zag pattern as shown on mine in the photos (optional), then place on a parchment paper sheet pan.

Sprinkle with flaky sea salt if desired.

Refrigerate for 1 hour.

Keep refrigerated in an airtight container for up to 2 weeks.