No-Bake Peanut Butter Miso Cookie Dough Truffles

Prepare a cookie sheet by lining with parchment paper. In a medium bowl, combine creamy peanut butter, maple syrup, miso paste, and vanilla extract together. Mix to incorporate. In a separate bowl, whisk together the almond flour, coconut flour, and pinch of salt. Mix until a thick and sticky cookie dough is achieved. Fold in mini chocolate chips. Using about 1-2 tbsp of cookie dough, form dough into truffles. Repeat with remaining cookie dough. Place truffles in freezer to firm up while you melt the chocolate. Melt the chocolate and coconut oil together in the microwave in 15 seconds increments, stirring between intervals, repeating until smooth and glossy. Remove the truffles from the freezer. Dip each truffle in the melted chocolate and top with flaky salt. Place truffles back in the freezer for an hour. Remove and enjoy!