In a medium bowl place coconut oil, maple syrup, and vanilla, and whisk together.
Add almond flour and salt and stir to combine.
Stir in walnuts and cacao nibs. Mixture will look dry and crumbly.
Press into a cookie dough scoop or form into approximately 1 1/2-tablespoon sized balls, pressing mixture together. Drop onto a cookie sheet or tray lined with waxed paper or parchment paper.
Chill for 2 to 4 hours before serving.
Store in a covered container in the refrigerator or freezer.