Pumpkin Pie Truffles

Mix together pumpkin purée, almond butter, maple syrup, vanilla extract, and coconut sugar until smooth. Whisk together coconut flour, almond flour, and pumpkin pie spice — add to the wet mixture. Fold together until a dough is achieved - it should be thick. Form into 4-5 truffles using about 1-2 tbsp of dough each. Add to a parchment lined baking sheet. Transfer to the fridge to firm up while you melt the chocolate. Melt the chocolate using a double boiler or in the microwave in 15 second intervals, stirring between intervals, until smooth and glossy. Remove truffles from fridge, and enrobe each in the melted chocolate. Transfer back to the baking sheet and repeat with remaining truffles. Sprinkle with flaky sea salt, and place in fridge until chocolate sets, about 40 minutes. Remove and enjoy immediately!