1. Mix pumpkin puree, syrup, vanilla, pumpkin pie spice, salt, cinnamon, sugar and coconut oil in medium mixing bowl. Add coconut flour. Mix until well-combined.
2. Use a mini ice cream scoop or spoon to form into 1-inch balls. Place pumpkin balls on baking sheet covered with wax paper. Freeze for 20 minutes. In the meantime, melt chocolate chips by microwaving in 30-second intervals, stirring between each interval.
3. Insert toothpick into a pumpkin ball. Dip into melted chocolate. Place dipped truffle back on baking sheet with wax paper. Remove toothpick; top with flaked sea salt. Repeat with remaining pumpkin balls.
4. Place truffles in freezer until chocolate is solid. Store in a freezer bag or container in the freezer.

Calories: 179, Fat: 7 g (5 g Saturated Fat), Cholesterol: 0 mg, Sodium: 52 mg, Carbohydrates: 31 g, Fiber: 5 g, Protein: 3 g.