|3/4/ cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)|
|1||cup packed pitted dates (measured after pits are removed)|
|1 ¾||cups raw walnuts (or sub other nut, such as pecans or cashews)|
|2||tsp vanilla extract|
|1/4||tsp sea salt|
|3/4||tsp ground cinnamon|
|1/2||tsp ground ginger|
|1||pinch ground nutmeg|
|4-6||Tbsp coconut flour (or sub almond flour)|
|1/4||cup raisins (optional // or sub other unsweetened dried fruit)|
Grate the carrot and set aside.
To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
stir once more to combine.
Scoop out 2-Tablespoon amounts using a cookie scooper, roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.