Chop the dark chocolate into small pieces and melt it gently in a double boiler or microwave in short 30-second bursts, stirring until smooth and glossy.
In a mixing bowl, combine the peanut butter, powdered sugar, and sea salt, then stir until the mixture is smooth and slightly thickened.
Add the melted chocolate and coconut oil to the peanut butter mixture, then fold together until fully incorporated, creating a thick, fudgy dough.
Cover the bowl and chill the mixture in the fridge for about 2 hours, or until firm enough to scoop and roll.
Use a small scoop or spoon to portion out the mixture into 1-inch balls, then roll each between your palms to smooth out the shape.
Place the rolled balls on a parchment-lined tray and chill again for 15 minutes to set their shape.
Re-melt the remaining chocolate if needed, then dip each chilled ball quickly into the melted chocolate, turning gently to coat evenly.
Use a fork or toothpick to lift each coated truffle out, gently shake off excess chocolate, and place back on the parchment paper.
Before the chocolate sets completely, sprinkle with crushed peanuts or a pinch of sea salt for added crunch and flavor.
Chill the finished truffles in the fridge for at least 30 minutes until the chocolate is fully set and glossy.
Enjoy these luscious bites, stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.