In a small mixing bowl, mix the peanut butter, almond flour, and coconut sugar. This should form an almost cookie dough like consistency once fully mixed.
Place dough in the freezer for 10 minutes. This will make it easier to roll into balls.
Once the dough has chilled, make the balls. Using about 1 tbsp. of dough (see notes), roll into individual balls and place on a pan or dish lined with parchment paper. Once all balls have been rolled, place back in the freezer for 20 minutes to chill yet again (this will help to keep their shape when they are rolled in the warm chocolate).
Right before dough balls are done chilling, melt the chocolate chips and coconut oil in the microwave using a microwave safe bowl. Melt for 45 seconds and stir. Continue melting in 20 second increments until chocolate is melted.
Take dough balls out of freezer. Using a spoon, roll balls in the melted chocolate until fully coated. Tip: gently slide the ball up the side of the bowl to allow excess chocolate to drip off. Place balls back in your parchment lined pan or dish.
Once all balls have been coated and chocolate has set, drizzle some of the remaining melted chocolate over each ball. Immediately sprinkle salt over drizzled chocolate so salt sticks to the chocolate before it sets.
Store in refrigerator, or freezer, and enjoy!