Line a large baking sheet with parchment paper.

In a large mixing bowl, beat together the unsalted butter and peanut butter until smooth.

Blend in the vanilla extract and sea salt, mixing until combined.

Gradually sift in the confectioners' sugar, mixing on low speed until thick enough to roll.

Roll tablespoon-sized portions into balls and arrange them on the baking sheet.

Insert toothpicks into each ball and refrigerate for 15 minutes to 1 hour.

In a microwave-safe bowl, melt semisweet and milk chocolate chips with coconut oil until smooth.

Dip each chilled peanut butter ball into the melted chocolate, coating about 80%.

Allow the chocolate-coated Buckeyes to rest at room temperature until chocolate sets, about 30 minutes.

Remove toothpicks and use excess peanut butter to smooth over any holes.