Line a 24-mini muffin tin with liners.

Place the chocolate in a pot over low heat. Once melted, remove from heat and stir in the coconut oil and splash of vanilla. Mix until smooth. Pour 1 teaspoon of the melted chocolate into each of the liners making sure to use the back of a spoon so that the chocolate comes about halfway up the sides. Place the tray in the refrigerator to harden for about 10 minutes.

In a medium-sized bowl, combine the nut butter, pumpkin purée, maple syrup, coconut flour, and sea salt. Mix until smooth and well-combined. Once the chocolate hardens, remove from fridge and add one heaping teaspoon of the nut butter mixture to each cup, pressing it in firmly.

Pour the remaining chocolate over the tops of the cups. Sprinkle with flakey sea salt and add a few pumpkin seeds to each top. Place the tray back in the fridge to harden for about 30 to 40 minutes. Devour when ready to eat!

Store in the refrigerator for 5 days or the freezer for longer term storage.