Directions

1. In a microwaveable bowl, combine 1 cup chocolate & melted coconut. Heat in microwave for 30 second increments, mixing well each time

2. In a separate bowl, combine peanut butter, pumpkin spice protein powder (or coconut flour), pumpkin pie spice & maple syrup. Mix well and form “dough” mixture into 12 disc shapes

3. Line mini muffin tin with liners and pour some of the melted chocolate in each

4. Place tin in the freezer and let chocolate harden, about 15-20 minutes

5. Once chocolate has hardened, remove from the freezer and press peanut butter discs on top of each chocolate layer

6. Pour remaining melted chocolate over each peanut butter disc until each is covered

7. Place tin in the freezer for 2-3 hours, or until hardened

8. Once solidified, remove from the freezer, top with flaky sea salt (optional) & enjoy! Keep stored in the freezer