Prep the dates: If your dates feel firm or look dry, soak them in warm water for 10 minutes. Drain well and pat dry so you don’t add extra moisture to the mix.

Pulse the dry base: Add oats and walnuts to a food processor. Pulse 8–10 times until they break down into a coarse, sandy crumb. You want texture—don’t grind into flour.

Add flavor and sweetness: Add the dates, almond butter, shredded coconut, cinnamon, ginger, nutmeg, vanilla, and salt. Process until the mixture starts to clump and form a sticky dough.

Work in the carrot: Add the grated carrot and any optional add-ins. Pulse several times, scraping down the sides. The dough should be slightly sticky and hold together when pressed.

Adjust the texture: If it’s too dry and crumbly, add 1 teaspoon almond butter or a splash of water and pulse again. If it’s too wet, pulse in 1–2 tablespoons oats or coconut.

Roll the balls: Scoop out tablespoon-sized portions and roll between your palms into smooth balls. For a cleaner look and added flavor, roll them in extra shredded coconut.

Chill to set: Place the balls on a plate or parchment-lined tray. Refrigerate for at least 20–30 minutes to firm up.

Serve and enjoy: Enjoy straight from the fridge or let them soften for a few minutes at room temperature for a fudgier bite.