Line a 12 count small muffin tin with paper cupcake liners.

In a microwave safe bowl, melt 2 cups Dark Chocolate Chunks with 1.5 Tbsp Melted Coconut Oil. Heat in three 30-second intervals, stirring in between. DO NOT heat all at once. If there are some pieces not melted by the last interval, just stir until smooth.

Scoop 1 Tbsp of the melted chocolate into each liner.

Place tray in the freezer for 5-8 minutes until hard.

Meanwhile combine pumpkin, peanut butter, pumpkin spice and maple syrup in a small sauce pan. Stir on low heat until melted and well mixed. Remove from heat and set aside.

When first chocolate layer is set, remove from freezer.

Scoop ½ -¾ Tbsp of Pumpkin Peanut Butter Mix onto each chocolate layer. Gently flatten with fingertips. Place tray back in the freezer for 10 minutes.

Make Coconut Layer.

Add shredded coconut and vanilla to a food processor. Blend until resembles a mushy powder.

Remove try from freezer and add a thin layer of coconut to the peanut butter.

Return to freezer for 5 minutes.

Make second batch of chocolate (same as first layer).

Remove tray from freezer.

Spoon 1 Tbsp of melted dark chocolate onto coconut layer.

Sprinkle with chopped almonds.

Return tray to the freezer for an additional 5-8 minutes.

Once Cups are hard, remove from paper liners to eat.

Sprinkle with sea salt and enjoy!!