In a medium bowl, stir together oats, flax, salt, and pumpkin pie spice. Add almond butter, maple syrup, and vanilla and stir until combined.
Wet hands and form dough into about 18 balls. Place on cookie sheet and freeze while you melt the chocolate.
Place chocolate chips and coconut oil in a mug (this makes the balls easy to coat). Melt in 20 second increments, stirring each time, until melted.
Remove bites from freezer and use a fork to coat each bite in the chocolate mixture. Sprinkle with candied ginger and freeze until hardened. Once they’re set, bites can be transferred to a container and stored in the refrigerator or freezer. I like them best right out of the freezer!