Using a mixer, mix the sunflower seed butter, powdered sugar, and butter until you have a fudgy texture that can be rolled into balls. Add more powdered sugar if it is too soft or more butter if it is too crumbly.
Begin rolling the mixture into balls and place on a baking sheet lined with parchment paper. Refrigerate for about an hour.
Melt the chocolate chips and coconut oil until smooth. Using a toothpick or skewers, place one in each fudge ball to dip into the chocolate, leaving a small circle of the sunflower seed butter fudge showing at the top to give it the "buckeye" look.
Once all the balls are dipped, freeze until the chocolate is set. Enjoy!
