In a microwave safe bowl, melt your chocolate with coconut oil in 30 second increments until smooth.

In a medium sized bowl, mix together the peanut butter, maple syrup, vanilla and coconut flour. The mixture should be thick enough to roll into balls. If its too wet, add 1-2 more tbsp of coconut flour.

Layer a 12-count muffin tin with large paper or silicone baking cups. Pour a layer of chocolate, covering the bottom of the cups.

Scoop out about 1 tbsp of filling and roll into a ball. Place in the center of the baking cup, and coat with more chocolate. The baking cup should be filled 3/4 of the way up.

Repeat with remaining chocolate and peanut butter.

Top each cup with flakey sea salt, and place the tray in the freezer to set for at least 30 minutes.

Once frozen, remove from the molds and keep stored in an air tight container in the freezer or refrigerator.