Pumpkin Pie Reeses Truffles

In a large bowl combine 1/2 cup creamy peanut butter, 2 tbsp pumpkin purée, 1/4 cup coconut flour, 1 scoop collagen peptides, 2 tbsp maple syrup, 1/2 tsp pumpkin pie spice, 1 tbsp melted coconut oil, a splash of vanilla and a pinch of salt. 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 until it’s coated. Lay out on parchment paper and let the chocolate harden in the fridge then enjoy! Top with some extra pumpkin pie spice.