Line a cookie sheet with parchment paper. Set aside.
In a medium sized bowl add the following: peanut butter, sugar-free maple syrup, and almond flour. Mix well. If the mixture becomes too thick to mix, add an additional tablespoon of the maple syrup or sugar-free almond milk.
Next, grab a spoonful of the mixture and create small balls using the palm of your hands. Once formed, place the peanut butter ball on the cookie sheet. Repeat.
Once completed, place the cookie sheet in the freezer for 30 minutes.
In the meantime, add water to a cooking pot. Place the pot over medium-low heat. In a separate heat-proof bowl add grumbled chocolate bar. Next, add the bowl with the chocolate over the pot. Using a spatula, stir the chocolate until it melts. Then, remove from the heat and set aside.
Take the cookie sheet out of the freezer. One at a time, add the peanut butter ball to the melted chocolate. Using a tooth-pick complete coat the peanut ball with chocolate. Once, completely coated remove from the chocolate bowl. Place back onto the parchment paper. Repeat this step for all peanut butter bowls.
Next sprinkle sea salt on top of all chocolate covered peanut butter balls.
Place the peanut butter and chocolate balls in the refrigerate for 30 minutes or until chocolate becomes firm.****