In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up and everything is well incorporated and thick.
Stir in the coconut flour, cereal, with a pinch of salt until well combined and you have a texture that isn't too sticky, enough to allow you to easily shape it into balls. You may need a little more or less coconut flour dependent upon the creaminess of the peanut butter you use. Let sit for 2-3 minutes.
Shape into about 18 small balls.
In a small pot add water and heat until it comes to a boil, then add the chocolate bar and coconut oil to a bowl placed over the pot to create a double boiler. (Or heat in microwave) Heat over medium heat, stirring frequently. Once half the chocolate has melted, remove from heat and stir until completely smooth.
Gently dip the balls into the melted chocolate with a fork or a spoon. Tap off excess chocolate on the side of the pot and place the ball on a plate or baking sheet lined with parchment. Repeat for the rest.
Freeze the balls for another 15-30 minutes, until the chocolate is completely set.
Enjoy! Store in fridge or freezer.