In a medium bowl, cream together maple syrup, peanut butter, and vanilla extract until smooth.
Add oat flour to peanut butter mixture and mix until thoroughly incorporated.
Form truffle batter into balls (about 12) and place in freezer for 20 minutes to firm up. While truffles are firming in the freezer, prepare chocolate mixture by incrementally microwaving coconut oil and chocolate chips until smooth.
Remove truffles from freezer and place into chocolate mixture, thoroughly coating each truffle in the chocolate.
Once all truffles have been coated in chocolate, place in freezer for 20 minutes until chocolate has hardened.
Remove from freezer and sprinkle with flaky sea salt. Enjoy. Store in freezer.