Add pumpkin puree, honey/agave, pumpkin spice blend, salt, coconut oil and vanilla extract to a bowl and stir to combine
Slowly add the coconut flour, stirring it in to the mixture, stir well to combine
Line a baking tray with parchment paper
Using your hands or a large ice-cream scoop create circular pumpkin balls and place them on the parchment paper
Place in the freezer hour
Before removing them from the freezer prepare your chocolate by placing the chips in a heat proof glass bowl over a saucepan of boiling water and add the coconut milk, allow to melt and remove from heat
Remove the pumpkin balls from the freezer
Using a spoon spread the chocolate over one half of each of the balls (it will harden quite quickly as the balls have been in the freezer)
Place back in the freezer to set for a further hour and enjoy