Melt chocolate in microwave (every 30 sec stir until it turns liquid), then stir in coconut oil and maple syrup.
Pour a very small amount of chocolate into silicone mold cups to cover only the bottom. Place in freezer for 5 minutes.
Create filling by mixing together coconut flour, vanilla, coconut oil, maple syrup, SunButter and collagen peptides, if using.
Remove silicone mold from freezer and roll filling into small rounds. Place over the base of hardened chocolate. Press down gently so that the top of the filling measures below the surface of the mold and that the sides don't touch. Once they are all filled, pour remaining melted chocolate over the top (using a spoon) until it reaches the surface of the mold.
Freeze for another 10 minutes then remove each individual mold.
Store in airtight container in fridge or freezer.