In a mixing bowl, beat together the creamy no stir peanut butter, cane sugar, salt, coconut flour, and powdered sugar until combined

Use a mini cookie scoop or your hands to form the truffle batter into balls and place on a baking sheet covered with wax paper (you should get 10 - 12 truffles)

Chill peanut butter balls for 20 minutes in the freezer

Melt white chocolate chips in the microwave in 20-30 second increments until smooth, being careful not to burn

Remove peanut butter balls from the freezer and start dipping

Place the peanut butter ball in the white chocolate and drizzle with a spoon to coat

Use a fork to remove the truffle and tap off any excess chocolate

Use a toothpick to slide the peanut butter ball back on to the baking sheet

Top with flaked sea salt

Once done dipping the peanut butter balls, place them in the fridge for 15 minutes, until chocolate is set

For the drizzle on top, warm up the remaining dipping chocolate and transfer to a small ziploc bag

Cut off a tiny piece on the edge of the bag and drizzle white chocolate over the tops for added texture

Return peanut butter balls to the refrigerator and chill until totally hardened