Pumpkin Peanut Butter Balls

2 In a medium bowl, mix together the peanut butter, pumpkin, maple syrup, coconut flour, pumpkin pie spice, and sea salt until smooth and thick.
3 If the mixture feels too sticky or soft to roll, add a bit more coconut flour (1 teaspoon at a time) until it holds its shape. I usually like to put it in the fridge for 15-20 minutes to harden up a little bit before adding more.
5 Use a small cookie scoop or spoon to portion the mixture into balls, about 1 tablespoon each. Roll between your hands until smooth and place them on a parchment-lined baking sheet. Mine made about 18. Freeze them for about 10 minutes to harden a bit.
8 Meanwhile, melt the chocolate chips and coconut oil in a small pot over the stovetop slowly and on low or in the microwave.
11 Using a fork, coat each chilled ball in melted chocolate. Let the excess drip off, then place on the parchment-lined sheet.
12 Sprinkle with flaky sea salt. Place in the fridge or the freezer until the chocolate hardens. About 20 minutes. 
15 Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Enjoy!