Begin by placing pitted dates, pecans, and shredded coconut into a food processor. Pulse until it resembles coarse crumbs, about 30 seconds.

Add in the pumpkin puree and plant-based protein powder. Blend until the mixture thickens, around 1-2 minutes.

Using a cookie scoop or hands, roll mixture into 1 tablespoon balls and place on a parchment-lined baking sheet.

Chill in the freezer for 20–30 minutes for a firmer texture.

Optionally, melt dark chocolate and dip each protein ball halfway, then sprinkle with sea salt.

Transfer to an airtight container and store in the refrigerator or freezer.