In a stand mixer fitted with the paddle attachment, combine the creamy peanut butter, softened butter, maple syrup, brown sugar, vanilla extract, and salt. Beat for 2-3 minutes, until smooth.

Add the powdered sugar and mixer until well-combined. The texture should almost feel like play dough.

Scoop into 2 tablespoon sized balls, then shape into a smooth oval for an egg-like shape. Place on a large sheet pan lined with parchment paper.

Freeze for 15 minutes, while you prep the white chocolate.

Bring a few inches of water to a boil in a saucepan. Add a bowl larger than the saucepan rim to act as your double boiler. Add the white chocolate and coconut oil, stir until melted smooth.

Pour into a deep glass for easy dipping. Mix in your natural coloring of choice until smooth.

There are two methods to covering these in the chocolate. First is to place the frozen buckeyes on a wire rack over parchment paper, then pour the chocolate evenly over each. Let the chocolate set before touching/moving. The second is to stick a toothpick in the center of each buckeye and dip in the glass of melted chocolate. Twirl around to help any excess drip, then place on the parchment paper-lined pan to set.

For the speckles, mix the cocoa powder and water until a runny, paint-like texture. Use a pastry or small paintbrush to splatter on the speckles. Let dry for 30 minutes.