Making the Peanut Butter Filling: In a large mixing bowl, combine the creamy peanut butter and softened vegan unsalted butter. If your peanut butter is salted, omit the pinch of salt.

Stir in the powdered sugar and vanilla extract. Mix until the ingredients are well combined. The mixture should be smooth and slightly stiff.

Line a baking sheet with parchment paper. Use your hands to roll the peanut butter mixture into 1-inch (2.5 cm) balls. Place the balls on the prepared baking sheet. You should get approximately 24 balls. If the mixture is too sticky, you can lightly grease your hands with a bit of butter or oil to help with shaping.

Once all the balls are formed, place the baking sheet in the refrigerator for about 30 minutes to firm up.

Coating the Peanut Butter Balls with Chocolate: In a microwave-safe bowl, combine the vegan semi-sweet chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring after each interval until the chocolate is smooth and fully melted.

Using a fork or toothpicks, dip each peanut butter ball into the melted chocolate, ensuring it's evenly coated. Allow any excess chocolate to drip back into the bowl.

Place the coated peanut butter balls back on the parchment-lined baking sheet. Let the chocolate-covered peanut butter balls cool and harden at room temperature for about 15-20 minutes. If you want to speed up the process, you can place them in the refrigerator for 10-15 minutes.

Once the chocolate is completely set, you can store the Chocolate-Covered Peanut Butter Balls in an airtight container in the refrigerator. They're best served chilled.