1. Add peanut butter, softened butter, vanilla, and salt to a mixing bowl and beat on medium-high until creamy and smooth, about 2 minutes. Add Truvia Sweet Complete® Confectioners Sweetener and flour to mixture and beat on low until it forms a stiff dough, about 2 minutes.
2. Roll the dough into 1-inch balls, you should get 32 to 35 balls total. Place the balls onto a parchment lined baking sheet. Refrigerate for at least 1 hour.
3. In a microwave-safe bowl, melt the chocolate and oil in 30 second increments, stirring between each turn until fully melted; about 90 seconds total. Let chocolate cool for 2-3 minutes.
4. With a toothpick, dip each pea- nut butter ball into the chocolate mixture, leaving just the eye of the peanut butter ball showing. Softly tap the pick on the side of the bowl to remove excess chocolate and place onto parchment paper. Refrigerate 30-45 minutes. Once hardened, store in an airtight container in the refrigerator.

**To toast the almond flour, add 1-2 cups of flour to a baking sheet and bake at 350°F for 5 minutes. This makes the flavor pop and the flour safe to eat raw.