Line a cookie sheet with parchment paper

In a small bowl mix the peanut butter, swerve, almond flour and vanilla together until combined.

Use a small spoon to scoop up some of the dough and roll it into a ball with your hands. Put the ball on the cookie sheet. This recipe makes 20 balls. Space them out on the cookie sheet.

Put the baking sheet in the freezer for 30 minutes.

After the 30 minutes have passed, prepare the chocolate mixture.

In a small bowl, add the chocolate chips and cook them in the microwave on 50% power for 30 second increments. Stir in between and keep cooking at 30 second increments until the chips melt. Don't overcook!

Once the chips have melted, add the coconut oil and mix well.

Take baking sheet out of the freezer. Put each ball in the melted chocolate and cover. Take the balls out with a fork and let the extra chocolate drip off back into the bowl. Then put each ball back on the baking sheet. You can add a little coarse salt to the tops if you want.

Once all 20 balls are dipped and back on the baking sheet, put the baking sheet back in the freezer for 30 minutes.

After 30 minutes the balls are done! Serve or put them in a zip lock and store them in the freezer until you want to eat them. They can be kept in the freezer for 6 months.