Carrot Cake Energy Balls

Blend the base: Add the carrots, medjool dates, almond butter, and vanilla extract to a food processor. Pulse until the dates are broken down and the carrots are finely shredded.
Add in the dry ingredients: Add the oats, pecans, cinnamon, nutmeg, and salt. Pulse until combined. You’re looking for a sticky, slightly textured mixture — similar to the texture you want when making my peanut butter energy balls. Tip: if the mixture feels too dry, add 1 tablespoon of water at a time until it holds together when pressed.
Shape into balls: Use a mini cookie scoop to portion 1–2 tablespoon-sized balls and place them on a plate or lined baking sheet. Then, use your hands to roll them into smooth balls.
Roll in shredded coconut: If desired, roll the energy balls in shredded coconut. Store in an airtight container in the fridge for up to 1 week. Enjoy!