Stir peanut butter well. Transfer to a large mixing bowl (I recommend using a KitchenAid) and mix in maple syrup for 30-60 seconds until batter becomes thicker.
Stir in coconut flour (adjusting for how runny the batter still is) and let sit for a moment to allow for flour to absorb extra moisture (add either maple syrup or flour depending on if it is too dry/wet).
Add salt to taste.
Mix in cereal.
Roll mixture into teaspoon sized balls. Layout on a parchment lined dish.
Transfer to the freezer for 20 minutes until chocolate has set.