Chocolate Peanut Butter Pumpkins

1. In a bowl, combine the peanut butter spread, coconut flour, and maple syrup. Mix well.
2. On a parchment lined baking sheet, divide the peanut butter mixture into 4 sections. Use your hands to shape those sections into round oval shapes. Place into the freezer for 30 minutes to 1 hour.
3. When the peanut butter is hardened, shape the tops into the stems of pumpkins. Use a toothpick or other similar tool to carve jack-o-lantern shapes.
4. Add chocolate chips into a microwave-safe bowl. (Optional: add in 1 tsp coconut oil, helps the chocolate melt more evenly in my experience) Microwave for 1 minute, stopping halfway through to stir.
5. Remove the peanut butter eggs from the freezer, and dunk them into the melted chocolate, covering completely.
6. Place into the freezer for a few minutes, then do any additional pumpkin shaping you might need. Sprinkle on flaky sea salt if you’d like. Store in the fridge and enjoy!