Crunchy Pumpkin Spice Peanut Butter Truffles

In a food processor, combine the granola, peanut butter, coconut oil, honey, and pumpkin pie spice. Blend on high for about 1 minute (chunks of granola are ok- doesn’t need to be smooth!). Add the almond flour and coconut flour and blend on low for about 30 seconds or until combined and a dough forms. Roll the mixture into bite sized balls and refrigerate for at least 30 minutes. Make the melted chocolate by either microwaving at 50% power for 30 second increments or using a double boiler. Once the chocolate is smooth, use 2 forks to evenly coat each ball then place on a parchment lined plate. Top each ball with flakey sea salt and refrigerate for an hour until solidified. Store in the refrigerator for up to a week or freeze for up to 2 months.