Line a muffin tray with 12 muffin liners. Set aside.
Place the chocolate and the coconut oil in a small bowl and melt. This can be done either in a double boiler or in the microwave in 20-30 seconds spurts, stirring in between.
Pour a heaping 1/2 tablespoon into each muffin liner. Using a spoon, gently press the chocolate 1/4 of the way up the sides of the muffin liners. Place in the fridge while you make the filling.
In a blender or food processor, combine the dates, peanut butter, pumpkin, 1 tablespoon of water, and pumpkin pie spice. Blend. Add more water, 1 tablespoon at a time, as needed to get your blender going.
Divide the pumpkin mixture evenly into the muffin cups on top of the chocolate. Spoon a heaping 1/2 tablespoon of chocolate on top of each cup and tap the muffin tray lightly to smooth them out. Top with sea salt if desired.
Place in the fridge for about 30 minutes to harden up and ENJOY!