In a mixing bowl, add the peanut butter, powdered sugar, butter, vanilla, and salt.

Use an electric mixer to beat the mixture together. If the butter is too soft, the mixture will be a bit too wet, so just freeze it for 20 minutes before proceeding, if so.

Scoop out 10 balls of dough, and place them on a small baking sheet lined with wax paper or a silicone mat.

Place the peanut butter balls in the freezer for 20 minutes.

While the peanut butter truffles are in the freezer, melt the chocolate and coconut oil together either by using a double boiler, or by using the microwave. To melt the chocolate in the microwave, place the chocolate and coconut oil in a bowl, and microwave at 50% power for 30 second intervals, stirring after each one, until the chocolate is fully melted.

Remove the balls from the freezer, and using a fork or chocolate candy tool, dunk each into the chocolate. The best way to do this is to drop the truffle in, very quickly roll it around, and then lift it back up to drain. The excess chocolate should drain between the fork tines or from the candy tool.

Place the truffles into the fridge to set for at least 5 minutes before serving. These truffles are still soft even when frozen, because they are so rich.