Pumpkin Donut Holes

In a bowl, mix together the 1/2 cup nut butter, 1/4 cup + 1 tbsp coconut flour, 3 tbsp pumpkin purée, 1 tbsp vanilla protein, 1 tsp pumpkin spice, 1 tsp cinnamon, and 1/4 cup maple syrup. Mix it all together until well combined, then form into balls. Use a cookie scoop to portion, then roll them into a more defined ball shape. Line a plate with parchment paper to prevent sticking. Put the balls in the freezer for 1 hour.

After 1 hour, remove the balls from the freezer. Melt 1/2 cup chocolate chips with 1 tbsp coconut oil. Dip each ball in the melted chocolate to coat, then place them back on the parchment-lined plate. Put them back in the freezer for another hour. Optionally, sprinkle with a little more pumpkin pie spice before the second freeze. Store the finished donut holes in either the fridge or freezer.