Oh Snap Macros

In the bowl of a food processor or high speed blender, pulse the oats until they become a coarse flour-like texture. Combine with the protein powder in a large bowl. 
Add the pumpkin puree, peanut butter, honey, pumpkin pie spice, and a pinch of salt to the bowl and mix until well combined. Add to the oat and protein mixture and combine until the dry powder is fully incorporated with the wet and it creates a sticky dough. 
If you're adding any optional mix-ins like chopped nuts, dried cranberries, or mini chocolate chips, fold them into the dough.
Using a cookie dough scoop or spoon, scoop equal portions of the mixture and roll them into 10 bite-sized balls, approximately 32 grams each. If the mixture is too sticky, you can wet your hands slightly to make rolling easier. You want to roll them into tight balls to stick everything together.
Place the bliss balls on a plate or baking sheet lined with parchment paper.
Refrigerate the bliss balls for at least 30 minutes to allow them to firm up prior to adding the chocolate coating. You can also freeze them for 10-15 minutes to speed up the process. 
Add the chocolate chips and coconut oil to a microwave safe dish and microwave in 30 second intervals until the chocolate has completely melted. Add each ball separately to the chocolate sauce, coat it evenly with the sauce and place it back on the baking sheet. Repeat with all 10 bliss balls. Sprinkle the tops with flakey sea salt and return the bliss balls to the fridge or freezer to harder and set. 
Once chilled, the bliss balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.