Combine peanut butter, peanut flour, sweetener, coconut oil, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour. Divide into 24 pieces and shape into pumpkins. I scooped them with a small cookie scoop, squished them on a baking sheet lined with wax paper, and then made a little indent in the top and bottom. Press a slivered almond into the top for the stem.
Melt the chocolate in the microwave or in a double boiler. I normally microwave in short increments stirring every 20-30 seconds. To cover the pumpkins it is easiest to lift one with a fork and dip into the chocolate. Put it back on the tray and cover all the rest. I did a second layer of chocolate so I couldn't see the peanut butter peeking through. Once they were all covered I took a toothpick and drew lines to make them look more pumpkiny (this is totally optional).
In my original recipe I chilled the dough before covering the eggs with chocolate. I did not do that today and it worked fine lifting them in and out of the chocolate with a fork.
***Note: If you use 85% dark chocolate you might want to add sweetener to it since the peanut butter center is not very sweet on its own. I used a bar of 85% and added 2 tablespoon of my sweetener.