In a food processor, combine the pumpkin seed protein, hemp hearts, unsweetened shredded coconut, maple syrup, chia seeds, and optional dark chocolate. Pulse the mixture for about 30 seconds until clumping together.

If the mixture appears too dry, add a splash more maple syrup and pulse for another 15 seconds. Check the consistency; it should easily stick together.

Scoop out tablespoon-sized portions of the mixture and roll them into balls, placing them on a lined baking sheet or plate.

Melt your preferred dairy-free dark chocolate and dip the energy balls into the melted chocolate, then place them back on the lined sheet.

Place the energy balls in an airtight container. Store in the refrigerator for up to 2 weeks or freeze for up to 2 months.