Line a small baking sheet with parchment paper and set aside. Pop the sorghum (if using Bob's Red Mill, instructions are on the side of the bag). Stovetop method: Heat a small stainless steel pot with tight fitting lid over medium heat. Once hot, add ¼ cup sorghum and cover. Shake the pot frequently to prevent burning. Once the popping has slowed to 6-8 seconds between pops, remove from heat and uncover. Be careful of the steam! Move the popped sorghum to a bowl to cool. Microwave method: Place ¼ cup sorghum in a paper bag. Tightly fold the bag closed and place folded side down in microwave. Cook for 2-3 minutes, depending on the oven (mine takes 2 minutes). As mentioned above, stop when there are 6-8 seconds between pops.
In a large bowl combine the popped sorghum, oats, and mini chocolate chips.
In a small bowl combine the almond butter, brown rice syrup, maple syrup, extract, and salt. Warm slightly in the microwave (about 15-20 seconds). Alternatively, warm these 3 ingredients in a small pot on the stove.
Pour the wet mixture onto the dry ingredients, stirring until fully incorporated.
Barely wet your palms (to prevent sticking). Scoop about 1 ½ Tbsp of the mixture into one hand and squeeze tightly. Then roll the mixture between your palms to form a smooth ball. Continue rolling the balls, re-wetting hands as necessary. Place on the parchment-lined pan.
Using a microwave or double boiler method, melt the 2 ounces of dark chocolate. It helps to use a very small dish, like a ramekin, so that the chocolate is deep enough to dip the balls into, coating about halfway up the sides. After dipping a ball in chocolate, carefully place it on the parchment-lined pan and sprinkle with the chopped almonds and flaked sea salt.
Store Popped Sorghum Balls in an airtight container at room temperature for up to 3 days. If you prefer to store them in the refrigerator, allow them to warm up and soften for a few minutes before serving. Brown rice syrup becomes very firm in the refrigerator.