Method: mix first 5 ingredients together adjusting according to consistency: more Maple to make it wetter, more coconut flour to make it drier. It shouldn't be TOO dry, but too oily isn't good either-- you must be able to roll the peanut butter mixture into balls!
Roll into bite-sized balls, I came out with 24.
Slowly melt bakers chocolate, coconut oil and stevia together over the stove on a low heat. Coat three balls at a time and gently fish them out with a fork and place on a piece of parchment paper lining a baking tray. Repeat until all the balls are coated.
Refrigerate for 30 minutes to set and ENJOYYYYY