These no-bake traditional buckeye balls are made with peanut butter and almond flour, then dipped in a chocolate base.
In a mixing bowl, stir together the peanut butter, almond flour, erythritol, vanilla, and salt until a dough forms.
Separate the dough into 16 evenly sized balls and place them on a baking sheet lined with parchment paper.
Chill in the freezer for 30 minutes.
Melt the chocolate and coconut oil together until smooth. Dip each chilled peanut butter ball into the chocolate until it's about 3/4 covered.
Use a fork to remove the ball from the chocolate, letting the excess drip. Return to the parchment paper.
Repeat until you have covered all the balls. Top with flaked sea salt and chocolate curls.
*Store in the refrigerator or freezer