Place chocolate and grapeseed oil in a bowl over a pot with boiling water. This is called a double boiler and it is the single best way to melt chocolate safely and efficiently.
Melt the chocolate.
Line a muffin tin with muffin cups.
Put a tablespoon of melted chocolate in the bottom of the muffin cup (spread around to ensure the bottom is fully covered with chocolate)
Put the muffin tin in the freezer to set.
Blend the remaining ingredients in a high speed blender until smooth and well mixed (taste for desired sweetness).
Once the chocolate is set in the muffin cups, pull out of freezer and divide the pumpkin mixture evenly over the muffin cups.
Put back in freezer for 5 minutes.
Pull muffin tin back out of the freezer and top each muffin cup with chocolate divided evenly over each one.
Put back in the freezer and allow to set (only takes 15 minutes) and enjoy!!
Store in the freezer.