1. In a medium bowl, whisk together the peanut butter powder, salt, maple syrup, melted vegan butter, vanilla, and 3 tablespoons oat milk. Mix until smooth and thick. Adjust consistency Add additional oat milk 1 tablespoon at a time until the mixture resembles soft peanut butter fudge. It should be creamy and pliable, not sticky or runny.
2. Refrigerate the mixture for at least 1 hour, until firm enough to roll without being too sticky.
3. Scoop about 1/2 tablespoon of the mixture and gently roll into balls. Place on a parchment-lined baking sheet. Place them back into the fridge for 30 minutes. To make the peanut butter balls smoother, re-roll them when they are very chilled.
4. Melt the chocolate and coconut oil together until smooth. Insert a toothpick into the center of each buckeye. Gently dip each one about ¾ of the way into the chocolate, leaving the top exposed.
5. Refrigerate for 15–20 minutes, until the chocolate is set. You can smooth out the top where the toothpicks were if desired.

Store refrigerated up to 7 days or freeze up to 2 months.