Combine cacao powder, raw honey and coconut oil in a bowl. Stir thoroughly together to get a smooth creamy mixture.
Fill the cupcake liners with just enough chocolate to cover the bottom. This will make roughly 8-10 if you are using full size cupcake liners, 16-24 mini-cupcake liners.
Reserve the rest of the chocolate and place the cupcake liners in the freezer for 8-10 minutes.
Combine pumpkin puree, peanut butter and cinnamon in a second bowl to form a thick paste.
Remove liners from freezer and top each with a spoonful of pumpkin-peanut butter paste.
Using the rest of the chocolate, fill each cupcake liner to cover the filling.
Top each with a sprinkle of unsweetened coconut flakes (optional) and freeze until solid to have a raw Halloween Reese’s thats better than the real thing!