Add the cornflakes and peanuts to a food processor. Process until the mixture reaches a crumbly consistency.

Add the sea salt, peanut butter, and agave syrup. Pulse until a dough forms.

Line a baking sheet with parchment paper. Scoop out 1 tablespoon of dough at a time, roll into balls, and place on the baking sheet. Freeze for 30 minutes.

While the truffles are freezing, melt the chocolate chips in the microwave or using a double boiler. Stir in the coconut oil for a glossy finish.

Remove the balls from the freezer. Dip each ball into the melted chocolate, using a fork to lift them out. Allow the excess chocolate to drip off before returning the coated truffle to the baking sheet.

Sprinkle each truffle with Maldon flake sea salt.

Allow the truffles to set at room temperature. Store in a sealed container for up to a week.