Add the sunflower seed butter, honey, vanilla extract, and salt to a large mixing bowl. Stir well until the mixture becomes smooth and creamy with no streaks remaining.

Pour the oats and ground flaxseed into the bowl. Stir slowly until all the oats are evenly coated and the mixture becomes thick and sticky.

Fold the mini chocolate chips into the mixture until evenly combined throughout the dough.

Cover the bowl and refrigerate the mixture for 20 minutes so the oats can absorb moisture and the dough becomes easier to roll.

Scoop small portions of the mixture using a spoon or cookie scoop. Roll each portion gently between your hands to form bite-sized balls.

Place the finished energy balls onto a parchment-lined tray or plate.

Transfer the energy balls to an airtight container and store in the refrigerator until ready to serve.