In a bowl, mix p.b. and powdered sugar with the electric mixer on low speed.
Slowly add whipped cream until you achieve a thick consistency.
Roll mix into balls on parchment paper, roughly 20 balls, and freeze for a couple hours.
Break up chocolate in bowl and microwave in 30-second intervals, stirring in-between, until melted. Add in coconut oil and stir.
Dip each ball in the melted chocolate, cover with crushed peanuts.
Refrigerate for ten minutes before serving and enjoy!