Prepare the Peanut Butter Center:
In a medium bowl, combine the creamy peanut butter, softened butter, vanilla extract, and salt. Mix until smooth and fully incorporated.
Gradually add the powdered sugar and stir until the mixture becomes thick and dough-like.

Form the Truffles:
Scoop out small portions of the peanut butter mixture and roll them into balls, about 1 inch in diameter. Place the truffles onto a parchment-lined baking sheet or plate.
Once all the truffles are shaped, place the baking sheet in the freezer for about 30 minutes to set.

Prepare the Chocolate Coating:
In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together. Microwave in 20-second intervals, stirring between each, until the chocolate is completely smooth and melted.

Coat the Truffles:
Remove the peanut butter balls from the freezer. Using a fork or skewer, dip each truffle into the melted chocolate, ensuring it is fully coated. Gently tap the fork on the side of the bowl to remove excess chocolate, then place the truffle back on the parchment-lined sheet.

Let the Chocolate Set:
Once all the truffles are coated, refrigerate them for at least 30 minutes, or until the chocolate coating is firm.