Optional: sea salt crystals or flaky sea salt and peanut butter drizzle
Line an 8x8 dish with parchment paper.
In a medium bowl combine ground flax, PBfit, and water and let sit for 1-2 minutes. Then stir in maple syrup, pumpkin puree, and vanilla extract. Add in oat flour and oats and mix until a dough forms.
Press peanut butter pumpkin dough into the pan in an even layer. Place in the freezer to set while you make the chocolate topping.
Melt chocolate and coconut oil in the microwave or using a double boiler. If microwaving, melt in 20-second intervals, stirring in between.
Remove peanut butter pumpkin bars from the freezer, pour melted chocolate on top, and smooth until covered evenly, and sprinkle with salt if desired.
Place peanut butter pumpkin bars back in the freezer to set. Once the chocolate layer has set, pull the bars from the freezer.