Place the peanut butter, figs and ground flax seeds in a food processor and pulse until a crumbly texture forms.
Add the vanilla and pulse until relatively smooth.
Roll the dough into balls. Place on a tray and refrigerate.
In the meantime, melt the chocolate by combining the chocolate chips in a microwave-safe bowl with the coconut oil. Stir to coat the chocolate chips. Microwave for one minute. Remove from the oven and cover with a plate. Wait for a minute. The chocolate should be melted. Stir until smooth.
Dip each peanut butter ball in the chocolate and place on a tray or pan covered with waxed paper. Once all the peanut butter balls are coated, return the tray the fridge until the chocolate is set, about 30 minutes.