In the bowl of a food processor fitted with the blade attachment, pulse the pumpkin seeds and cashews until crumbly, 30 to 40 seconds.

Add the dates, peanut butter, protein powder, hemp seeds, flaxseeds, chia seeds, vanilla extract, cinnamon (if using), and salt. Blend until a sticky dough forms. If the mixture seems too dry or crumbly, add 2 tablespoons warm water at a time and continue processing until it comes together into a smooth, pliable dough, 1 to 2 minutes.

Roll into 1-inch round balls and freeze for 15 minutes to firm up.

Meanwhile, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20 to 30 second increments, stirring after each, until fully melted and smooth (usually 1 to 1½ minutes total).

Dip each ball halfway into the melted chocolate (Buckeye-style), letting any excess drip off. Return to the parchment and sprinkle with flaky salt.

Freeze until the chocolate is set.