Line a baking sheet with parchment paper and set aside.

Place oats in food processor and pulse 4-5 times until oats resemble coarse meal.

In a large bowl, combine oats, almond butter, maple syrup, espresso powder, vanilla extract, salt and cinnamon. Stir until well blended. Add the dark chocolate.

Roll into tablespoon size balls and place on prepared sheet. Place tray in refrigerator until firm, about 30 minutes to one hour.