Pumpkin Pie Reese’s Truffles

In a large bowl combine creamy peanut butter, pumpkin purée, 1/4 cup coconut flour, collagen peptides, maple syrup, pumpkin pie spice, melted coconut oil, a splash of vanilla and a pinch of salt. If the mixture seems dry, add more pumpkin purée. Once combined, freeze for 10 minutes then form into balls. Melt dark chocolate and 1 tsp coconut oil in the microwave on 50% power for 1 minute. Stir then heat at 20 second increments until fully melted. Dip the “dough” mixture in the chocolate with a fork until it’s coated. Lay out on parchment paper and let the chocolate harden in the fridge then enjoy! I topped with some extra pumpkin pie spice 🎃