Peanut Butter Truffles

In a medium sized bowl, whisk together your nut butters, maple syrup and vanilla extract.
Add in your coconut flour and mix well.
Line a small baking tray or plate with parchment paper, and roll two tbsp worth of dough into balls. I used a 2 tbsp cookie scoop, but you can use wet hands to prevent sticking. The balls don't need to be perfectly round, once they freeze for 20 minutes you can re-roll them to round them out before dipping them in the chocolate!
Once all of the batter is rolled, place the tray in the freezer for 20-25 minutes to harden.
In a small bowl, melt your chocolate chips with the coconut oil in 30 second increments in the microwave, for about 1 1/2 minutes. Mix most of the crushed peanuts into the melted chocolate and stir well.
Remove the truffles from the freezer, and re-roll them to even them out if needed.
Dip each ball into the melted peanut chocolate mixture using a fork, and place them back onto the tray. Repeat until all of them are coated. If you have extra chocolate, you can drizzle the tops of the truffles.
Top each truffle with extra peanuts and flakey sea salt. Place them back into the freezer for 10 minutes to set.
Keep them stored in the fridge for a softer texture for up to three weeks, or freezer for up to 3 months.