Create the Liquid Base : In a medium microwave-safe bowl, combine the coconut oil and sugar-free maple-flavored syrup. Heat in the microwave for 30 to 45 seconds, just until the coconut oil is fully melted and the mixture is warm.
Dissolve the Sweeteners : Remove the bowl from the microwave. Add the golden monk fruit sweetener, vanilla extract, and sea salt directly into the warm liquids. Whisk vigorously with the spatula for about 30 seconds to help the granular sweetener dissolve into the base.
Build the Foundation : Tip the almond flour and coconut flour into the same bowl. Use the spatula to begin folding the dry ingredients into the wet mixture.
Form the Dough : Continue mixing until all the flour is incorporated and no dry streaks remain. The mixture will tighten and form a soft, cohesive dough that pulls away from the sides of the bowl.
Fold in the Chocolate : Scatter the sugar-free dark chocolate chips over the dough. Gently fold them in until they are evenly distributed throughout the mixture.
Optional Firming : For a denser, more scoopable texture, cover the bowl and refrigerate for at least 20 minutes. This allows the coconut oil to solidify and the flavors to meld. You can also enjoy it immediately for a softer consistency.
