In a bowl combine the biscoff biscuit spread, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour.
Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases.
Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.
Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.
These are delicious frozen but they also can be thawed and stored in the fridge, covered.