Begin by peeling and finely chopping about two medium-sized carrots. Using a food processor, pulse the carrots until they reach a fine grated consistency, resembling shredded carrots.

Add a cup of nuts, such as walnuts or almonds, along with a cup of rolled oats and half a cup of desiccated coconut to the food processor. Blend together for about 30 seconds until mixture resembles coarse flour.

Add in the grated carrots, one cup of pitted Medjool dates, a quarter cup of almond butter, and a teaspoon of vanilla extract. Blend for 1-2 minutes until it forms a sticky dough.

Scoop out portions using a tablespoon or melon baller and roll them into golf ball-sized spheres. Optional: roll in desiccated coconut for extra flavor.

To set the shape and firm up the energy balls, place them in the refrigerator for about 15 minutes.

Transfer the energy balls into an airtight container for storage. They can be kept in the fridge for up to a week or frozen for up to three months.