In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt.
Add in the coconut flour gradually-- starting first with a 1/4 cup, then adding it in a tablespoon at a time until a "dough" forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your peanut butter.
Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place the balls in the freezer to set for 30 minutes.
After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl-- 5 minutes at 400F-- but any method works!)
Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper, and set in the freezer for 30 minutes before serving.
I recommend storing them in the fridge or freezer for longer shelf-life.