"Carrot Cake" Date Nut Bites

Ingredients

1⁄3 cup
shredded coconut (unsweetened)
2
medium carrots (roughly chopped)
12
dates (pitted, chopped)
1 cup
pecans (toasted)
1⁄4 cup
walnuts
1 teaspoon
vanilla extract
2 teaspoons
cinnamon
1⁄2 teaspoon
nutmeg
1
inch piece fresh ginger (peeled, grated)
1⁄4 teaspoon
sea salt
Yields:
1-inch balls

Instructions

Place the shredded coconut in a medium or large bowl with a lid and set aside.

Blend the carrots and dates in a food processor for 1-2 minutes until evenly combined. Add the remaining ingredients and process for another 1-2 minutes until a smooth texture forms. Scrape down the sides of the bowl as needed. Using your hands, form the mixture into teaspoon-sized balls, placing them into the glass bowl as you go. When finished, place lid on bowl and gently turn it over and over until all the balls are coated with coconut.

Refridgerate for 30 minutes before serving. Store in the fridge.