In a mixing bowl, add the peanut butter, powdered sugar, butter, vanilla, and salt.

Use an electric mixer to beat the mixture together. If the butter is too soft, freeze it for 20 minutes before proceeding.

Scoop out 10 balls of dough and place them on a baking sheet lined with wax paper or a silicone mat.

Place the peanut butter balls in the freezer for 20 minutes.

Melt the chocolate and coconut oil together using a double boiler or microwave. Stir until fully melted.

Remove the balls from the freezer and dunk each into the chocolate, allowing excess chocolate to drain off.

Place the truffles into the fridge to set for at least 5 minutes before serving.