• Cover a large plate with parchment paper. Set aside.
• In a large mixing bowl, combine peanut butter with coconut oil, maple syrup, and vanilla extract until smooth.
• Stir in almond flour and coconut flour to form a thick batter.
• Slightly oil your hands, scoop out 1 tablespoon of batter and roll into a ball.
• Place each ball onto a plate covered with parchment paper.
• Repeat until no more batter left.
• Freeze the plate with the peanut balls on it until the balls are firm but you are still able to insert a toothpick in the center of each ball - about 15 minutes.

Chocolate shell

• Just before removing the plate from the freezer, add the chocolate chips and coconut oil into a tall microwave-safe glass or jar and microwave by 30 seconds burst, stirring between each burst until the chocolate is smooth and melted.
• Remove the plate from the freezer, insert a toothpick in the center of one peanut butter ball and dip into the melted chocolate leaving a circle uncovered by chocolate on top of the balls.
• Place the balls back onto the plate covered with parchment paper.
• Repeat until all peanut butter balls are covered with chocolate.
• Freeze the plate again to firm up the chocolate shell - about 5-8 minutes.

Storage

• Store the buckeye balls in the fridge, in a sealed container, or freeze for up to 2 months. Thaw 1 hour before serving