In a small bowl combine pumpkin puree, SunButter, ground flaxseed, oat flour, and pumpkin pie spice (and maple syrup, if desired). Mix together until uniform consistency forms.
Roll into 1-inch balls and place on a parchment paper-lined baking sheet. You should make about 9 balls.
Melt chocolate in the microwave. Place mini chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave for 30 seconds. Mix and repeat in 15 second intervals until chocolate is smooth and drippy.
Coat balls in chocolate. Using a fork and spoon, dip the truffle in the bowl of melted chocolate. Gently move it around to make sure entire truffle is coated. Let excess chocolate drip off the fork before placing on parchment paper-lined baking sheet. Top with flaky sea salt. Repeat until all truffles are coated.
Place chocolate-coated truffles in the freezer for at least 20 minutes, or until chocolate hardens. Enjoy!
Notes
Store truffles in an airtight container in the freezer for up to 1 month or in the refrigerator for 1 week.