Line a baking tray that will fit in your freezer with parchment paper.

In a large bowl, combine pumpkin puree, almond butter, maple syrup, vanilla extract, pumpkin spice, and coconut flour. Mix with a spatula. Using your hands, roll around 15 golf-sized balls and space them out on the baking tray. Chill in the freezer for 10 - 15 minutes.

Meanwhile, add white chocolate and 1 Tablespoon of coconut oil into a microwave-safe bowl and microwave for 30 seconds. Stir. Microwave again for 20 seconds. Stir. Continue this process until your chocolate is completely melted. You do not want to burn the chocolate. White chocolate should be liquid.

Repeat step (3) with the dark chocolate and 1 teaspoon of coconut oil. Dark chocolate should be liquid.

Once truffles are ready, dunk each one into the white chocolate. I fish mine out using two forks or spoons and place them on the lined baking sheet. Once every truffle has been covered in white chocolate, dip fork into dark chocolate and drizzle across all truffles. Freeze for another 20 minutes.

Enjoy and store in the fridge!