In a mixing bowl combine the creamy peanut butter, maple syrup and coconut flour. Mix well.
Let the mixture rest. The coconut flour will absorb the moisture and the mixture will be ‘scoop-able’ in few minutes. You can place it in the fridge to expedite the process. The peanut mixture should look like cookie dough.
Line a baking sheet with parchment paper or silicone mat.
Place the heart shaped cookie cutter on the parchment lined sheet. Pinch off about a tablespoon of the peanut butter dough and press it into the cookie cutter. Use your fingers to press the dough evenly into a heart shape. Now first gently tap the filled cookie cutter onto the baking sheet and then use your index finger to gently press the dough out and into the lined baking sheet.
Freeze the peanut butter hearts for an hour or until hard.
Place the chocolate chips and coconut oil in a microwave safe bowl and melt it in the microwave in bursts of 15 seconds till melted and smooth.
Using a fork, dip each peanut butter heart into the chocolate mixture, making sure it is completely covered in chocolate. Tap on the edge of the bowl to remove any excess chocolate. Carefully place it back on the baking sheet.
Once all hearts have been coated with chocolate, place it back in the fridge for 10 minutes to set.
Serve immediately or store it in an airtight container, in the fridge.