In a medium mixing bowl, combine the peanut butter, protein powder, maple syrup, coconut flour, and sea salt until a stiff dough forms.
Roll the mixture into 12 uniform balls, approximately 1 inch in diameter.
Place the balls on a tray lined with parchment paper and freeze for 20 minutes to firm up.
In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until completely smooth.
Using a toothpick or skewer, dip each chilled peanut butter ball into the melted chocolate, leaving a small circle of peanut butter visible at the top.
Place the dipped buckeyes back onto the parchment-lined tray and refrigerate for at least 30 minutes or until the chocolate coating is fully set.