Carrot Cake Energy Balls

Ingredients

• 3/4 cup gluten-free rolled oats ( I use "Only Oats")

• 2 medium sized carrots, shredded

• 12 Medjool dates , pitted (if not soft, soak in hot water for 20 minutes)

• 1/4 cup of organic peanut butter

• 1/4 cup of pecans (optional)

• 1/4 cup of raisins (optional)

• 1/2 cup shredded unsweetened dried coconut (1/4 cup extra for rolling)

• 2 Tbsp hemp seeds

• 2 Tbsp flax-seed

• 1 teaspoon ground cinnamon

• 1/8 teaspoon ground ginger

• dash of clove spice

• 1/8 teaspoon fine sea salt

Instructions

• In a large food processor, add the 2 carrots and pulse until they have a shredded consistency.

• Drain the medjool dates and make sure they aren't too wet. Add them them to the food processor along with the cinnamon, flax-seed, hemp seed, ginger, salt, clove spice and pecans and pulse until the mixture begins to stick together. Stop and scrape the sides using a spatula as needed. Be sure not to over-process the mixture.

• Once the mixture sticks together, stir in the raisins.

• Scoop the mixture using a tablespoon and roll it into a ball.

• On a plate add the 1/4 cup of shredded coconut and roll the ball over top of the coconut until the ball is covered. Repeat with the remaining mixture and place the balls in a glass container.

• Place the balls in a refrigerator to chill.

(Don't leave the balls outside of the refrigerator too long or they will become mushy.)