In a food processor, add the dates, almonds, and dark chocolate chips and pulse until a paste is formed.
To the paste, add the pumpkin, ¼ of the coconut flakes, Hemp hearts, coconut oil, cinnamon, and almond flour. Give it a few pulses until combined. It will be slightly sticky, but if it's too sticky, add more almond flour.
Roll out a ball in your hands, about 1 to 2 tablespoons, and roll in the remaining ½ cup of coconut flakes.
Let them firm up either in the freezer or the refrigerator for 10 to 15 minutes.
These pumpkin balls will keep in an airtight container for up to a week. Enjoy for breakfast or an afternoon snack!