In a large bowl, add 1 cup dark chocolate and 1/3 cup peanut butter then set aside.

In a small saucepan, add coconut milk and warm over medium-high heat. Once it starts to bubble, remove from the heat and pour it over the chocolate. Stir together until chocolate has melted and peanut butter is evenly incorporated. Transfer bowl to the refrigerator for at least 2 hours, or until chocolate ganache has solidified.

Prepare the coating by melting 1/2 cup dark chocolate and 1 tablespoon coconut oil together in the microwave for 3o seconds at a time, stirring until melted and smooth. Remove ganache from the refrigerator and scoop out about a tablespoon at a time and roll into balls. Dip each ball into the melted chocolate then use a fork to gently flip it until evenly coated on all sides. Transfer to a lined baking sheet or a large platter.

Drizzle with melted and slightly cooled peanut butter (I just melt mine in a small bowl for 15 to 30 seconds in the microwave) and sprinkle with sea salt. Store truffles in the refrigerator for up to 1 week.