• In a large mixing bowl, stir the peanut butter, vanilla extract, and maple syrup until smooth.
• Stir in the cocoa powder and almond flour until it forms a thick brownie batter.
• Lightly oil your hands to roll one tablespoon of batter into balls. If you want to fill the batter with a raspberry, you will need 2 tablespoons of batter, roll it into ball, flatten it into a disc, place the raspberry in the center, and pinch the sides back to the center to warp it around the raspberry.
• Roll gently into a ball.

Chocolate Coating - optional

• Line parchment paper on a plate, set aside.
• In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second bursts until fully melted.
• Use two forks to dip and roll the brownie bites into the melted chocolate. Hold the dipped brownie bites above the bowl for a few seconds to let the excess chocolate run down the bowl.
• Release on a the prepared plate and freeze the bites for 15 minutes until the chocolate shell is hard.