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Line a baking tray or large plate with parchment paper.
In a saucepan over low heat, warm the peanut butter and honey until smooth. Stir in the vanilla extract.
Remove from the heat and gently fold in the cornflakes until evenly coated.
Drop spoonfuls of the mixture onto the prepared tray, forming small clusters.
Melt the chocolate chips with the coconut oil in the microwave in 20-second intervals, stirring until smooth.
Spoon or drizzle the melted chocolate generously over each cluster.
Refrigerate for 30 minutes, or until the chocolate is firm.
Serve chilled or at room temperature.