Pulse the dates and figs in a food processor until they reach a paste-like consistency. Scrape the fruit paste into a large skillet with the sugar and butter and heat over medium heat. Stir and cook approximately five minutes, until the sugar dissolves and the mixture starts to bubble.
Remove skillet from heat and stir in the puffed rice, amaranth, pecans, vanilla, and spices. Mix well to combine.
Transfer contents into a bowl or baking pan. Let it cool just enough to handle whilst remaining malleable. While the "batter" is still warm, use a tablespoon to scoop out the mixture and roll into balls, using the moistened palms of your hands.
Once balls are formed, roll into shredded coconut and serve. If you're storing them, keep in an airtight container and refrigerate.