Vegan Peanut Butter Cups

-1 In a microwave safe bowl, melt your chocolate with coconut oil in 30 second increments until smooth. 
-1 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. 
-1 Layer a 12-count muffin tin with large paper or silicone baking cups. Pour a layer of chocolate, covering the bottom of the cups.
-1 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. 
-1 Repeat with remaining chocolate and peanut butter. 
-1 Top each cup with flakey sea salt, and place the tray in the freezer to set for at least 30 minutes. 
-1 Once frozen, remove from the molds and keep stored in an air tight container in the freezer or refrigerator.