Place the chocolate chips in the top portion of a double boiler, or a metal bowl over boiling water. Stir the chocolate chips to keep them moving around. Do not splash any water into the chocolate, as water will cause the chocolate to “seize” (this is bad). Keep the chocolate warm, once melted (again, avoiding water).
You can really use any kind of nut flour for this. You can purchase pecan flour, but I had a bunch of pecans I wanted to use. I put them in a food processor and pulsed them (turn the processor on and off, quickly). This will chop them quickly. Don’t let them puree. Then, I sifted the nut matter through a sieve over a plate. This creates a nice pecan flour. This will also create pecan bits in the sieve. Place those back in the food processor and pulse, again. Run this second batch through the sieve again. Do this until it’s frustrating. You will have a nice pile of flour and some pecan bits.
Place the remaining pecan bits in a mixing bowl. Add the cookie dough mix to the pecan bits with the almond milk, melted butter or coconut oil, and a dash of salt. Combine these ingredients to make a nice dough.
Form small little balls with the dough (I use a very small ice cream scoop to make them). Form them into tight smooth little balls.
Place the doughballs into the melted chocolate and coat them. Then, with two forks or a fork and a chopstick, remove each ball and place into the pecan flour. Roll them around to coat, then place on a baking tray in the fridge. Enjoy!