Peanut Butter Balls: Crisp Chocolate Coating

Instructions:

1. In a large mixing bowl, combine the natural peanut butter, raw honey, vanilla extract, and fine sea salt. Stir until the mixture is completely uniform.
2. Slowly fold in the oat flour. Mix until a pliable dough forms that does not stick to your fingers. If the dough is too oily, add extra flour one tablespoon at a time.
3. Place the dough in the refrigerator for 30 minutes to stabilize the fats, which makes rolling easier.
4. Roll the chilled dough into 24 uniform spheres (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
5. Chill the rolled spheres for another 30 minutes in the freezer. This ensures the chocolate sets instantly upon contact.
6. Melt the dark chocolate chips and coconut oil together using a microwave-safe bowl or double boiler until smooth.
7. Using a toothpick or fork, dip each peanut butter ball into the melted chocolate, leaving a small circle of peanut butter visible at the top (Buckeye style).
8. Return the balls to the parchment paper and let them sit until the chocolate shell is firm and shattering.