First, combine the chai spice blend or use store-bought. Set aside.
It's important that your almond butter is really smooth and runny/drippy, otherwise the balls won't stick well and be dry/crumbly. Add the almond butter, syrup and vanilla to a large bowl and stir until smooth and well mixed.
Stir in the chai spice blend and salt. Stir in oats and oat flour (starting with 3 tablespoons).
Stir for a couple of minutes until the mixture comes together into a very sticky, thick mixture. It helps to bring it together by continually pressing the mixture with the back of a spoon. Depending on the almond butter used, you may need the extra tablespoon of oat flour.
Once the mixture is fully combined and moist, roll the mixture into tiny balls about an inch thick. You should get 16, which is how many I got. If you make them larger, obviously you will get less. They should be very easy to roll into balls and hold together well. I use a cookie scoop, as I find this easier to press the mixture first into the scoop and it makes it more compact and easy to roll into balls. I like to let the balls to sit for an hour or so before eating them, as the moisture from the almond butter and syrup softens the oats for the perfect bite. Keep them stored in a sealed container either at room temperature or in the fridge!