Stir all the ingredients together in a large mixing bowl. (If using chocolate chunks give them a quick chop so they're not quite so large and will combine better in the dough.)
Roll dough into 1-inch balls. Spread balls on a parchment paper lined plate or 9x13 baking sheet and refrigerate for a few minutes until firm. Then store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 3 months.
Notes
If the dough feels too wet, add more almond flour a little at a time until the texture is how you like it.If as you're rolling the balls they're breaking apart and not sticking together, just add a little more nut butter and/or honey.