PEANUT BUTTER CHOCOLATE PUMPKINS [vegan, gluten free]

1. Add the peanut butter, maple syrup, and almond flour to a bowl. Mix until combined. It will be thick but still slightly soft.

2. Take a pumpkin cookie cutter and place on a piece of parchment paper. Scoop about 2 tbsp of the peanut butter mix into the cookie cutter and press into an even layer.

3. Gently remove and place the pumpkin onto a lined baking sheet. Repeat until the peanut butter mixture is gone. Place into the freezer for 30 minutes.

4. Meanwhile, melt the chocolate in a microwave safe bowl in 30 second intervals, stirring after each interval. Once melted dip one side of the frozen pumpkins into the chocolate then back into the freezer to set.