Take a large mixing bowl, measure out 3/4 cup of smooth peanut butter, and add to it.

Mix 2 tbsp of softened butter and use a hand mixer or whisk to combine them until the mixture is smooth.

Pour 1 cup of powdered sugar and 1/2 tsp of vanilla extract, and Sprinkle a pinch of salt into the peanut butter mixture.

Beat again until the sugar is well combined.

Place the truffle batter in the refrigerator to chill for at least 20 to 30 minutes before making balls.

Once chilled, scoop out 1 tbsp of the peanut butter mixture and roll each portion into a ball using your hands.

Place the truffle balls on a baking tray lined with parchment paper.

Once all the balls are formed, refrigerate the truffle balls for an hour to firm up.

While the peanut balls are chilling, take 115 grams of dark chocolate and chop them into small pieces.

Place the chopped chocolate into a heatproof ball and add 1 tsp of coconut oil to it.

Set the bowl over a pot of simmering water and let the chocolate melt completely,

If you are using a microwave oven, melt it in 30-second increments in the microwave and stir it in between until the chocolate is completely melted and smooth.

Allow the melted chocolate to cool for 5-10 minutes before using it as a coating for the peanut balls.

Once the peanut butter balls are chilled, dip each ball into the melted chocolate and coat them evenly.

Shake the balls gently to remove any excess dripping and place them back onto the baking tray.

Put the baking tray back into the refrigerator and allow the truffles to chill for at least 1 hour or until the chocolate has fully set.

Once the truffles are firm, take them out of the refrigerator and indulge in their deliciousness!