Add the vanilla extract to the bowl now. Slowly pour in the powdered sugar as you mix. Keep the mixer on low to avoid a mess.

Stir in the graham cracker crumbs by hand. The dough should feel thick and slightly stiff. It should not stick to your fingers much.

Scoop the dough into small one-inch balls. Place them onto your lined baking sheet carefully. Space them out so they do not touch.

Put the tray in the fridge for one hour. The balls must be firm before the next step. This prevents them from melting in hot chocolate.

Melt the chocolate chips and coconut oil together. Use thirty-second bursts in the microwave. Stir well until the liquid is very glossy.

Dip each chilled ball into the melted chocolate. Use a fork to lift them out gently. Let the excess chocolate fall back into the bowl.

Place the coated balls back onto the parchment paper. Let them sit until the chocolate is fully hard. You can chill them again to speed this up.