Line an 8x8 pan with parchment paper.

In a large bowl, add almond butter, pumpkin purée, maple syrup, 1/4 cup softened coconut oil and pumpkin pie spice. Mix thoroughly until well combined.

Add in almond flour and mix well until mixture is smooth. The consistency should be similar to cookie dough. Fold in 1/2 cup chocolate chips.

Spoon mixture into parchment-lined pan, using a spoon or spatula to spread evenly. Place in the freezer to harden for about 20-30 minutes.

In a small bowl, add remaining 2/3 cup chocolate chips and 2 teaspoons coconut oil. Heat in the microwave for 90 seconds, stirring every 30 seconds, until melted and smooth.

Pour melted chocolate over cookie dough mixture in pan. Spread the chocolate evenly over the dough by slightly shaking the pan or using a spatula. Sprinkle with sea salt and place pan back in the freezer for at least 1 hour.

Let thaw slightly and cut into 9 squares. Store in the freezer.