Add all the ingredients to a high speed blender or food processor. Pulse a few times to combine the ingredients.
Blend on medium speed for about 45 seconds. You may need to stop halfway through to scrape down the sides. The mixture should be smooth but still have texture to it. Don't overblend.
Put the mixture in the refrigerator for about 30 minutes to chill it.
Add 1/4 cup cocoa powder to a small dish.
Using two spoons, scoop out bite-sized amounts of the pumpkin and date mixture into the cocoa powder, one at a time. Turn it with the spoons to lightly coat it, then use your hands to roll them into a ball. This helps keep it from sticking to your hands.
Set the balls aside, and keep chilled until you're ready to enjoy them!
If you don't like collagen, don't have it handy, or want to make this recipe Vegan-friendly: simply omit it.