1. Line a medium sized baking sheet with parchment paper or a silicon mat. Set aside.

2. Mix peanut butter, maple syrup and vanilla in a stand mixture until well combined. Add almond flour and mix until well combined.

3. Add rice krispies to the bowl and mix by hand or a large wooden spoon. Using your hands, grab a golf ball sized amount and use your palm to form into a ball. If the dough is too soft, try adding bit more almond flour. Place finished balls on the baking sheet. Chill for at least 20 minutes.

4. Melt the chocolate in the microwave in 20 second intervals, stirring in between. If using chocolate chips, add butter or coconut oil to thin it out. Mix until well combined. Alternatively, you can melt the chocolate over a double boiler for a few minutes. 

5. Remove the peanut butter balls from the fridge. Working quickly, use two spoons to drop peanut butter balls in chocolate and coat. Once coated add each ball back onto baking sheet and top with a sprinkle of flaky sea salt. Once all balls are coated in chocolate, place back in fridge for at least an hour before serving. This recipe should make 10-12 balls, depending on size.