Ingredients

For the carrot cake balls:

1 cup grated carrots

1 cup pitted Medjool dates

1 cup walnuts (or pecans)

½ cup rolled oats

½ cup unsweetened shredded coconut, plus extra for rolling

1 tsp cinnamon

½ tsp nutmeg

1 tsp vanilla extract

¼ tsp salt

For the optional cashew cream frosting:

½ cup raw cashews, soaked in hot water for at least 30 minutes

3 tbsp coconut cream or non-dairy yogurt

1 tbsp maple syrup or honey

½ tsp vanilla extract

1 tsp lemon juice

Instructions

To make the carrot cake balls:

Prepare the ingredients. If your dates are dry, soak them in hot water for 5–10 minutes to soften, then drain. Shred the carrots using a food processor with a grating disk or by hand.

Combine dry ingredients. In a food processor, blend the walnuts and rolled oats until they form a coarse meal.

Create the dough. Add the pitted dates, grated carrots, shredded coconut, cinnamon, nutmeg, vanilla extract, and salt to the food processor. Pulse until the mixture is combined and sticky enough to hold its shape.

Chill the mixture. Place the mixture in the refrigerator for at least 20 minutes to make it easier to roll.

Form the balls. Scoop and roll the mixture into 1-inch balls. For a finishing touch, roll them in shredded coconut.

Store. Place the balls on a parchment-lined baking sheet and refrigerate or freeze to set. Store in an airtight container in the fridge for up to a week.

To make the optional cashew cream frosting:

Prepare the cashews. After soaking the cashews, drain and rinse them thoroughly.

Blend the frosting. Combine the soaked cashews, coconut cream, maple syrup, vanilla extract, and lemon juice in a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.

Frost and chill. Dip each ball in the frosting, or drizzle it over the tops. Return the tray to the freezer for another 15 minutes to set the frosting.