Peanut Butter Truffles

-1 In a medium sized bowl, whisk together your nut butters, maple syrup and vanilla extract. 
-1 Add in your coconut flour and mix well. 
-1 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! 
-1 Once all of the batter is rolled, place the tray in the freezer for 20-25 minutes to harden. 
-1 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. 
-1 Remove the truffles from the freezer, and re-roll them to even them out if needed. 
-1 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.
-1 Top each truffle with extra peanuts and flakey sea salt. Place them back into the freezer for 10 minutes to set. 
-1 Keep them stored in the fridge for a softer texture for up to three weeks, or freezer for up to 3 months.