Process Carrots: Begin by peeling and finely chopping your carrots, then pulse them in a food processor until they are finely shredded.

Blend Dry Ingredients: In the same food processor, add your choice of nuts, gluten-free oats, and unsweetened desiccated coconut. Blend until a sandy consistency is achieved.

Combine Wet Ingredients: Add almond butter, vanilla extract, maple syrup, chopped carrots, and Medjool dates to the processor. Blend until a sticky dough forms.

Form Balls: Scoop out tablespoon-sized portions of the dough and roll them into smooth balls, yielding about 12 to 15 energy balls.

Coat and Chill: Roll each energy ball in desiccated coconut and refrigerate for at least 15 minutes to firm up.

Storage: Store in an airtight container in the fridge for up to a week or freeze for up to three months.