Note: if you have a stand mixer, this recipe is easiest to make using a stand mixer.

In a stand mixer or mixing bowl, combine the peanut butter, melted butter, vanilla extract and sea salt until completely smooth and incorporated.

Add the confectioners sugar and beat until combined.

The peanut butter mixture should be thick and slightly sticky but not easily stick to your hands. If it is at all gooey or too sticky, add more confectioners sugar.

Form balls about 1 to ½ inches in diameter and place on a baking sheet. Refrigerate at least one hour.

Once finished refrigerating, give each peanut butter ball a roll to make it perfectly round. By this time, the peanut butter mixture will have set up better and will stay in the shape of a ball easier.

Microwave the chocolate chips and coconut oil in a microwave safe bowl for 30 second increments, stirring well in between, until melted.

Dip each peanut butter ball in the melted chocolate mixture and place on a parchment-lined baking sheet. Refrigerate or freeze until chocolate has set up.