Line a baking sheet with parchment paper.
Line about 25 pretzels on the baking sheet.
Next, in a medium bowl, mix together the peanut butter, coconut flour, maple syrup, vanilla, and collagen, if using.
The mixture should be thick, and if it is not, then add another tablespoon of coconut flour.
Form small balls with the dough and place a ball of dough onto each pretzel.
Cover with another pretzel, and press together to form a sandwich.
Melt chocolate chips and coconut oil in a bowl (I do this in the microwave in 2, 30 increments).
Drizzle chocolate on top.
Sprinkle sea salt on top.
Freeze for 20 minutes and enjoy!
Store extras in the fridge for up to one week.