Then, use a chopstick or toothpick or handle side of a spoon to press the chocolate up the walls and really coat the bottom and sides of the mold with the chocolate.
In a small bowl, whisk together the peanut butter agave nectar, almond flour pumpkin pie spice, and sea salt. Add about 1/2 – 1 teaspoon of the peanut butter mixture into each chocolate cup, leaving some room to top it off with chocolate.
Add some chocolate on top of the peanut butter center to cover it with chocolate.
Place the cups in the fridge for at least 1 hour so the chocolate can harden. I love putting it into the fridge because although the chocolate hardens, the pumpkin pie peanut butter still stays nice and smooth and gooey.
Once you’re ready to eat them, pop them out of the silicone molds and enjoy.
Optional: sprinkle each with flaked sea salt and a small pinch of pumpkin pie spice