Ingredients

The following ingredients have 4 Servings
  • 1 cup raw walnuts ((or pecans))
  • 1 cup shredded unsweetened dried coconut ((plus extra for rolling, if desired))
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 heaping teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1 carrot (, shredded (about 1/2 cup))
  • 12 Medjool dates (, pitted (if not soft, soak in hot water for 10 minutes))

Instruction

  • In a large food processor fitted with an "S" blade, combine the walnuts and coconut. Process briefly until crumbly.
  • Add in the cinnamon, ginger, salt, vanilla, carrot and dates and process again until the mixture begins to stick together. Stop and scrape the sides as needed.
  • Once the mixture sticks together when pressed between your fingers, it's ready to roll into balls. Be careful not to over-process the mixture, as that can make the dough oily.
  • Scoop the batter using a tablespoon and roll it between your hands to make a ball. Repeat with the remaining mixture and arrange the balls on a pan lined with parchment paper. Roll the balls in extra coconut, if desired.
  • Place the pan in the fridge or freezer to let the carrot cake balls firm up. Once chilled, you can transfer the balls to an airtight container to store in the fridge for up to a week. I recommend eating these straight from the fridge, but they'll also hold up well in a packed lunch. (Just be careful not t squish them-- they will get softer the longer they sit out.)