In a large mixing bowl, whisk together the blanched almond flour, cocoa powder, and sea salt until the dry phase is homogenous.

Integrate the maple syrup, creamy almond butter, and vanilla extract into the dry mixture using a spatula until a dense, cohesive dough forms.

If the mixture remains friable, add almond milk 1 tablespoon at a time until the dough achieves the desired plastic consistency.

Portion the dough into 16 spherical units of approximately 25 grams each and place them on a parchment-lined tray.

To produce the ganache, combine dark chocolate chips and coconut cream in a glass bowl and heat via microwave in 20-second bursts until a stable emulsion is formed.

Apply a uniform layer of ganache to the superior surface of each brownie bite.

Immediately distribute the naturally colored chocolate candies onto the liquid ganache to ensure adhesion.

Transfer the bites to a refrigerated environment for 30 minutes to allow for solidification and structural stabilization.