1 cup medjool dates, pitted
1 1/3 cups walnuts (or pecans or cashews)
1/2 cup almonds
2 tsp vanilla extract
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
pinch ground nutmeg
3/4 cup carrot, shredded (1-2 carrots)
1/4 cup coconut flour
1/4 cup raisins
1/2 cup shredded coconut
1. Add dates to the bowl of the food processor. Blend until small bits remain or a ball forms. Remove and set aside.
2. To the food processor, add walnuts, almonds, vanilla, salt, and spices. Blend until a semi-fine meal is achieved, about 15 seconds.
3. Add the shredded carrot and dates back to the food processor. Pulse until a loose dough forms and the carrots are just incorporated.
4. Add coconut flour and pulse to combine. You may need to remove the lid and stir occasionally to encourage things along.
5. Once well combined, add raisins and pulse/stir once more to combine.
6. Scoop out approximately 2 tablespoon amounts and roll into balls. Repeat until all dough is used up.
7. Roll in shredded coconut and enjoy immediately or refrigerate to chill/firm up.
8. Store covered in the refrigerator up to 1 week, or in the freezer for up to 1 month.
https://minimalistbaker.com/no-bake-carrot-cake-bites/
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