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1
Place shredded coconut in a small skillet and toast over medium heat stirring often to avoid burning.
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2
Transfer to a plate and allow to cool.
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3
Place walnuts in a food processor and pulse until finely ground.
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4
Take care not to process too long, we are not making walnut butter here.
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5
Remove chopped nuts from the food processor and set aside.
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6
Rough chop the dates and then place them in the food processor and pulse until ground.
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7
Return chopped walnuts and pulse to combine well.
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8
Make sure all the nuts are chopped fine, you will not make nut butter at this point since the dates are combined with the nuts.
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9
Add molasses or honey, cinnamon, cocoa powder, and nutmeg.
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10
Pulse until everything is mixed together well.
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11
Transfer mixture to mixing bowl.
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12
Peel carrots.
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13
Using a microplane finely shred the carrots.
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14
Add to mixture and stir to combine.
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15
This will take a bit of doing, but it will all come together.
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16
Mix until everything is completely combined.
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17
Add raisins and pecans.
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18
Mix well.
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19
Using a small scoop or spoon, roll about a tablespoon of the mixture in your hands to create a ball.
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20
Place the toasted coconut in a shallow bowl.
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21
Roll the balls one at a time in the coconut to coat.
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22
Transfer on to a parchment-lined baking sheet to set up.
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23
Store the energy balls in tightly sealed container in the fridge for up to a week.
