In a small bowl, combine the almond butter, brown rice four, Lucuma Powder and pumpkin pie spice. Roll into a ball and set in the fridge for about 20 minutes to allow to firm. 
When ready, line a mini-muffin tin with 12-14 liners. In a small saucepan, melt half the chocolate and half the maple syrup, until runny and evenly incorporated. 
Pour mixture into each muffin liner, adding just enough to cover the bottom. Freeze the tin for about 10 minutes so the chocolate can harden.
Remove almond butter dough from fridge and roll into 12-14 small balls.
Place one in each muffin tin cavity in the middle of the hardened chocolate disks.
Melt the remaining chocolate and maple syrup in saucepan. Distribute evenly between all muffin cups, covering the almond butter balls in each one.
Refrigerate or freeze until chocolate has fully hardened. Store leftovers in the fridge or freezer.
Makes 12-14 mini cups 

Submitted by Angela Simpson of My Fresh Perspective