In a large bowl mix the peanut butter, coconut oil, maple syrup and vanilla extract together until smooth.
Add in the shredded coconut, protein powder and Rice Krispies and stir until well combined.
Roll about 1 tbsp of the mixture into a ball and place on a plate or baking tray lined with parchment paper. If the dough isn't rolling smoothly, add 1 tbsp of water and mix into the dough. Roll the remaining dough into balls and place in the freezer for 10 minutes.
While the balls are in the freezer, make the chocolate coating. In a small, microwaveable bowl, add the dark chocolate chips and coconut oil. Microwave in 20 second intervals, stirring in between each, until it is melted and smooth.
Prepare your coating station. You can use the lined plate or baking tray, or place a piece of parchment paper under a baking cooling rack.
Drop the frozen ball into the melted chocolate and roll it until it is evenly coated. Gently remove it from the chocolate and place it on a plate, tray or rack. (I like to use a fork to make this process easier). Repeat with the remaining balls.
Place the coated crunch balls in the freezer or fridge for an additional 10-20 minutes, or until the chocolate has hardened. Enjoy!