In a large mixing bowl add all the dry ingredients, stir to combine, set aside. Note: you can add the chocolate chips now and they will melt in the next step giving a chocolate peanut butter flavor to the ball or you can choose to add the chocolate chips after step 3 to keep the crunchy chocolate chips bites in the balls.
In a small bowl, add the liquid ingredients: peanut butter and sugar-free liquid sweetener, microwave 45 seconds. This step will soften the peanut butter making it easier to combine with the dry ingredients. Don't over-warm.
Pour the liquid ingredients onto the dry ingredients, combine using a spatula until it forms a sticky batter that you can easily shape into granola balls. If you didn't add the chocolate chips in step 1, stir in now.
Slightly grease your hands with coconut oil, grab some dough and roll the granola balls. I recommend a 'golf ball' size to make 12 granola balls in total with this batter.
Roll the prepared granola balls in extra sliced almonds if you like to add some crunch on the sides. Place the granola ball on a plate that you have covered with parchment paper - this prevents the ball from sticking to the plate.
Repeat the rolling process until you form 12 granola balls.
Place the plate in the freezer for 10 minutes to firm up the granola balls. Meanwhile melt the extra chocolate chips with coconut oil.
Remove the plate from the freezer, drizzle some melted chocolate on top of each granola ball. Place the plate in the freezer again for 5 minutes to set the chocolate drizzle.
Store up to 3 weeks in the fridge in an airtight container or up to 10 days in the pantry in a cookie jar.
Sugar free sweetener: I recommend sugar free monk fruit syrup, you can purchase some here and get 20% off using the code 'sweetashoney' at the check out.Clean eating sweetener: other healthy sweeteners we recommend are brown rice syrup for low fructose option or maple syrup. Both are vegan options.