Line a baking sheet with parchment or wax paper. Set aside. Clear some space out in the freezer for this pan—you will need it later.

Make the peanut butter balls: In a medium bowl, add peanut butter, maple syrup, and coconut flour. Whisk until thickened and difficult to stir. Switch to folding with a rubber spatula until well-incorporated. Cover and freeze for 15-20 minutes.

Remove from freezer. Using a 1-tablespoon cookie scoop, scoop and drop peanut butter balls onto the prepared baking sheet, spaced evenly apart. Transfer back to the freezer to chill for 20-30 minutes, until hardened. About 5 minutes before the balls are done freezing, it’s time to make the chocolate dip.

Make the chocolate dip: Use the double boiler method or the following. Add Chocolate Dip ingredients to a medium, microwave-safe bowl: ½ cup chocolate chips and ¼ teaspoon coconut oil. Heat in 20-second increments until chocolate is softened and melted. Stir in between heating, until smooth.

Remove peanut butter balls from freezer. Dip the bottom of one ball into the bowl of melted chocolate, scraping off excess. Place back onto the prepared baking sheet. Repeat until all balls are dipped. There should be leftover melted chocolate.

Make the drizzle: Add Chocolate Drizzle ingredients to your bowl of leftover melted chocolate: 2 tablespoons chocolate chips and 1/8 teaspoon melted coconut oil. Heat in 20-second increments until softened and melted. Stir until smooth. Spoon melted chocolate into a small zip bag and trim a tiny corner off. Pipe chocolate in a zigzag pattern across the top of each truffle.

Freeze for 10-20 minutes. Enjoy! Storing instructions below.