Place almond flour in dry skillet over medium high heat. Toast until golden brown, stirring frequently. About 3 minutes

Place toasted almond flour, and all other (ball) ingredients in mixing bowl, mix well until fully combined

Using small cookie scoop or melon baller, scoop equal amounts of mixture into palms, roll mixture into balls.

Place rolled balls on parchment lined tray or cookie sheet - freeze for 30 minutes.

At the 20 minute mark, make the coating by placing bakers chocolate, sweetener, salt and coffee granules in saucepan over med low heat. Stir until melted, then add balance of ingredients stirring briskly. This process should be no more than 5 minutes.

Remove from heat and continue stirring for a few minutes.

Remove 1/2 of the balls from freezer, pierce with toothpick, coat in chocolate mixture, then return to cookie sheet. Repeat with other half. If you prefer, leave some uncoated.

Refrigerate until set.