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Mix the pumpkin purée, cashew butter, maple syrup and vanilla until smooth.
Add the almond flour, protein powder, pumpkin pie spice, cinnamon and sea salt. Mix until a thick, pressable dough forms.
If the mixture is still a little soft, add another 2 to 4 tbsp of protein powder until you get the right consistency.
Press firmly into a parchment lined dish and freeze for 30 to 45 minutes.
Melt the dark chocolate with the coconut oil and spread a thin layer over the top.
Sprinkle with pumpkin pie spice or flaky sea salt.
Freeze for another 15 to 20 minutes until set, then slice into bars.