Equipment
- 1 food processor
Ingredients
- 360 g shredded carrots (3 packed cups)
- 1 cups rolled oats
- ½ cup walnuts (unsalted)
- 1 cup small coconut flakes (unsweetened)
- ¼ cup ground flax meal (optional)
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp sea salt
- 200 g dates (around 10 large)
- ¼ cup almond butter (unsalted)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Grate carrots with a box grater or use the attachment on your food processor. Set aside.
- Add oats, walnuts, coconut flakes, flax meal and seasonings / salt. Pulse to combine.
- Add in pitted dates and pulse again to mix together.
- Add the almond butter, maple syrup and vanilla. Mix again until combined and sticky, stopping to scrape down the sides as needed. You want it to be mixed into a dough-like consistency. Add water to help come together if needed (1 tbsp at a time up to ¼ cup).
- Form into balls using hands or a cookie scoop to keep uniform; roll and set onto a baking sheet. Pour more coconut flakes into a bowl and roll the bites into coconut shreds.
- Refrigerate for at least 30 minutes to firm up.
Notes
Storage: keep in air-tight container in the fridge for up to one week or in the freezer for up to one month.