Melt coconut oil and honey (if raw and in solid state) for 30-60 seconds in the microwave.
Add coconut, coconut oil, honey/maple syrup, salt and vanilla to your food processor or blender and process until the mixture begins to clump together, about 30 seconds.
Add coconut flour and process for another 30 seconds. You may need to stop and scrape down the sides and continue processing.
Using your hands:
Line a baking sheet with wax paper. Set aside.
Using measuring scoop, form 1 TBS portions of the mixture into your desired shape and set them on the prepared baking sheet/wax paper. Using your hands is VERY messy.
Transfer to the freezer and freeze until hardened (1-2 hours).
Once they are frozen, melt chocolate and peanut butter together until smooth.
Working quickly dip the frozen truffles into the chocolate/peanut butter mixture and place on wax paper.
If desired, sprinkle the tops with crushed peanuts, sea salt, etc. return to freezer until set.
Let set at room temperature or in the fridge/freezer until set.
Using a mold:
Melt chocolate & peanut butter in a microwave safe dish. Stir until smooth.
Use half of the chocolate/peanut butter mixture to line each well of the mold or lined mini muffin pan until evenly coated. Freeze until set.
Press 1 TBS of the mixture into each well of the mold/muffin tin.
Freeze for at least 1 hour.
Use the remaining chocolate/peanut butter mixture to cover the top of the truffles.
If desired, sprinkle the tops with crushed peanuts, sea salt, etc. return to freezer until set.