In a medium mixing bowl, stir together the sunflower seed butter, maple syrup, vanilla and salt until combined. Stir in the coconut flour. Place in the freezer for about 30 minutes. The dough won't get very hard in the freezer - it'll just make it easier to roll into balls. The balls won't be totally firm when you form them but that's okay. They don't need to be totally perfect.

Prepare the coating. Mix together chopped chocolate and coconut oil in a small bowl / pot / etc. that can be used to dip the balls in.

Shape into about 28 20-gram balls and place on a tray small enough to fit in your freezer. Place them in the freezer to let them firm up more (since rolling with warm hands heats them up quickly).

Dip the balls one at a time into melted chocolate, allowing excess to drip off. Place on a waxed paper-lined baking sheet. If you let them harden at room temperature, that'll take several hours. You can also refrigerate them for 1-2 hours or until the chocolate has hardened. Can be kept at room temperature for 4-5 days or refrigerated for 2 weeks.