3/4 cup dark chocolate-covered espresso beans (optional)
1/2 cup unsweetened coconut flakes
1/2 cup raw almonds
1/2 cup raw pumpkin seeds (pepitas)
1 1/2 cups pitted dates (preferably Medjool)
1/4 cup chia seeds
1/2 cup creamy almond butter
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
                    

If using, pulse espresso beans in a food processor until
very finely ground. Transfer to a rimmed baking sheet or
plate; set aside. Pulse coconut, almonds, and pumpkin seeds
in food processor until very coarsely chopped. Transfer to a
medium bowl. Pulse dates in food processor until finely
chopped. Scrape down sides of bowl and add chia seeds. With
the motor running, slowly stream in 1/4 cup very hot water
and process until a paste forms. Add almond butter, ginger,
turmeric, and salt; process until very smooth. Add coconut
mixture and pulse until just combined. Scoop date mixture by
the level tablespoon, roll into balls in between palms, then
roll in reserved chopped espresso beans, pressing slightly
to adhere. Transfer to a rimmed baking sheet or plate and
chill at least 1 hour. Bites can be made 7 days ahead. Chill
in an airtight container, or freeze up to 3 months.