Find a rimmed pan that will fit in your freezer and line with parchment paper.

In a large bowl combine the coconut flour, vanilla protein, canned pumpkin, almond butter, ¼ cup of the coconut oil, vanilla extract and stevia. Mix well and if needed add another Tablespoon of coconut oil. Chill in the fridge for 10-15 minutes and then form into 32 balls.

Place the balls on the prepared pan and put in the freezer for 15 minutes.

Gently melt the dark chocolate and remaining coconut oil in a heat-proof bowl over a simmering pot of water. Remove the pumpkin balls from the freezer and one-by-one roll in the melted chocolate. Return the coated balls to the freezer for 10 minutes. Drizzle any remaining chocolate over the tops of the bonbons in a nice design. Store in the freezer for up to a month and in the fridge for up to 5 days. Enjoy!