Ensure cream cheese is at room temperature for 15-20 minutes to achieve smooth mixing.

Beat softened cream cheese and peanut butter together until well combined and creamy, about 2-3 minutes.

Gradually add powdered sugar while beating on low speed to prevent splashing.

Stir in vanilla extract and sea salt until fully incorporated.

Scoop mixture into 24-30 balls using a cookie scoop and place on parchment-lined baking sheet.

Freeze balls for at least 2 hours until firm to the touch.

Melt chocolate chips with coconut oil in microwave in 30-second intervals, stirring between each, or use a double boiler.

Allow melted chocolate to cool slightly so it's warm but not hot.

Dip each frozen ball into melted chocolate using a fork or dipping tool, ensuring complete coverage.

Place dipped balls back on parchment sheet and immediately add optional toppings if desired.

Return to freezer for 30 minutes to allow chocolate coating to set completely.

Transfer finished balls to airtight container for storage in refrigerator up to 2 weeks or freezer up to 3 months.