Soak the dates for 10 minutes in warm water before draining and patting dry.
Place dates in a food processor with the vanilla extract and pulse until crumbled.
Add the walnuts, coconut, maca, camu camu and pumpkin spice, ginger and salt and pulse.
Add the pumpkin puree a little at a time while pulsing. It should form a sticky ball of dough.
Place the dough in the fridge for 20 minutes to firm up.
Roll into balls and dust with shredded coconut.
Store in an airtight container in the fridge.