Mix peanut butter, honey, coconut flour, and vanilla until completely combined.

Shape into 1/2-teaspoon sized balls and flatten slightly into discs. Place on a cookie sheet and refrigerate for an hour or two.

Meanwhile, line 34 mini muffin pans with paper liners (you can do less as candy cups if you want, simply rolling the filling into balls and coating them with chocolate).

Set a glass bowl in a saucepan with water in the bottom that doesn't touch the bottom of the bowl.

Add the cocoa butter wafers to the bowl and heat the water to simmering over medium-high heat, melting the cocoa butter completely.

Remove from heat and whisk in the cocoa powder gradually until completely smooth.

Add honey, vanilla, and salt, whisking again until smooth.

Using a teaspoon, add enough chocolate to the bottom of each candy liner to cover it; refrigerate just until starting to set, about 5-10 minutes.

Remove from fridge and place a cold peanut butter disc in the center of each cup. Use a teaspoon to add more chocolate to cover all the discs completely.

Refrigerate until hardened. Remove from trays and store in an airtight container in the fridge.