• Line a sheet with parchment paper and set aside.
• In a bowl add in the Cocoa powder, Maple Syrup, Peanut butter, Vanilla Extract and salt, mix everything until it resembles a uniform mass.
• If the batter looks a bit and is difficult to roll small balls, refrigerate it for 30 minutes or so. You should be able to roll small balls from this.
• Roll into small size balls (I would say around a teaspoon of mix) and place them on the prepared sheet. I was able to get 12 balls from this.

Coating

• In a food processor add the roasted peanuts and sugar and process until you have very small pieces. We want it bit chunky and not a paste. Keep it aside
• Melt the chocolate in microwave or on a double boiler.
• Take each ball, using a fork roll it in the melted chocolate coating completely.
• Tap the fork gently on the side of the bowl letting the excess chocolate drip off.
• Immediately roll this in the peanut sugar mix and roll it multiple times so that it is evenly coated on all sides.
  
• Place the prepared balls in the pan and repeat the above steps for the rest of the balls.
• Refrigerate this for a more firmer texture or one can set them at room temperature too.