Ingredients:

  • 1.5 cups (225g) Medjool dates, pitted and packed
  • 1 cup (100g) Certified Gluten-Free Rolled Oats
  • 1 tbsp (15ml) Maple syrup
  • 1 cup (115g) Raw walnuts, halves or pieces
  • 1 cup (110g) Carrots, peeled and roughly chopped
  • 0.5 cup (40g) Unsweetened shredded coconut
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground ginger
  • 0.25 tsp Ground nutmeg
  • 0.125 tsp Sea salt
  • 0.5 tsp Pure vanilla extract

Instructions:

  1. Place the roughly chopped carrots and walnut halves into a high-speed food processor. Pulse 8–10 times until the mixture resembles coarse, orange-flecked sand, being careful not to over-process into a paste.
  2. Add the pitted Medjool dates, gluten-free oats, maple syrup, cinnamon, ginger, nutmeg, sea salt, and vanilla extract to the processor.
  3. Process on high for 30–45 seconds. The mixture should begin to clump together into a large ball that pulls away from the sides of the bowl.
  4. Using a 1-tablespoon cookie scoop, portion out the dough and roll between your palms to form smooth spheres.
  5. Optional: Roll the finished bites in additional shredded coconut and chill in the refrigerator for 20 minutes to firm up before serving.