In a mixing bowl, mix together the natural peanut butter and maple syrup until a thicker batter forms.

Add in the peanut flour and finely chopped peanuts and mix until combined.

Roll the batter into about 1-inch balls and place on a parchment lined baking sheet. You should get about 14-16 balls

Place the chocolate chips and coconut oil into a microwave safe bowl and microwave for 30 seconds at a time, stirring after each 30 seconds, until the chocolate has all melted

Using a toothpick, stab a peanut butter ball and roll it in the melted chocolate to coat all the sides of the ball, leaving the very top exposed. Shake off any excess chocolate and place the chocolate coated ball back on the parchment paper. Continue this process until all the peanut butter balls have been coated in chocolate.

Place the baking tray with the buckeyes still on it inside the fridge to allow the chocolate to harden. Once hardened, store the buckeyes in an airtight container in the fridge.