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.
If the consistency of these Buckeye Balls is crumbly or sticky you can add more almond flour and the granulated sugar to get a perfect consistency.Make sure you line your cookie sheet with parchment paper or the balls will stick to the sheet.When you’re rolling out the peanut butter balls, rub a small amount of butter between your hands, to avoid sticking.Add sprinkles for a colorful finishing touch!Storage Instructions:*Store in the refrigerator or freezer