1. In a mixing bowl, combine the almond flour, tapioca starch and salt.
2. In a separate bowl, mix the coconut oil, agave, milk and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a batter forms, then fold in the chocolate chips.
3. Roll ping pong sized balls and place on a tray lined with Gefen Parchment Paper. Drizzle melted chocolate over the top and place in the freezer.
4. Defrost five minutes before serving.