Ingredients
Equipment
Method
Step 1: Prep Your Dates & Carrots
- If your dates are dry, place them in a bowl, cover with hot water, and soak for 5-10 minutes until pliable. Drain thoroughly. Wash your carrot; peeling is optional. Finely grate the carrot.
Step 2: Blend the Base
- In a food processor, combine the softened dates, walnuts, oats, cinnamon, ground ginger, and salt. Blend until the mixture forms a sticky paste that holds its shape when pressed. Add 1 teaspoon of warm, melted brown butter ghee (or refined coconut oil) during this step and continue blending until incorporated.
Step 3: Combine & Refine
- Add the finely grated carrot to the food processor. Pulse a few times, just until the carrot is evenly distributed throughout the mixture without over-processing.
Step 4: Roll Your Balls
- Form the mixture into about 16 uniform balls, roughly 20 grams each. Dampen your hands slightly with water or wear food-safe gloves to prevent sticking and staining.
Step 5: Coat & Finish
- For a simple finish, roll the balls gently in desiccated coconut. For a more decadent option, chill the balls in the refrigerator for about 30 minutes to firm up, then dip them entirely in melted vegan white chocolate.
Nutrition
Notes
For the best texture, always use soft Medjool dates and finely grate your carrots. If your dough is too dry, add a tiny bit of plant milk or date soaking water; if too wet, add a tablespoon of oats or desiccated coconut. Store in an airtight container in the fridge for up to 10 days, or freeze for 2-3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.