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To a bowl, add the almond butter, maple syrup, almond flour, hemp hearts, cocoa powder and salt. Mix until a thick dough forms.
Roll into 12 evenly sized balls. Place them on a large plate as you go.
In a microwave safe dish, melt the chocolate and coconut oil together in 30 second increments, stirring in between until melted. Stir in the crispy rice cereal.
Using two forks, dip each ball into the chocolate mixture, coating on all sides. Return to the plate and top with flaky salt if using. Place in the freezer to set, about 20 minutes.