Carrot Cake Bliss Balls

1 cup of cashews
¾ cup rolled oats (or Quinoa Flakes for GF option)
10 medjool dates, deseeded (or, soak 1/2 cup dried dates in boiling water then drain)
2 x Tbsp of melted coconut oil or apple sauce
40g of Vanilla Protein Powder
½ x tsp Cinnamon
¼ x tsp Nutmeg
Optional: ¼ x tsp cloves
1 cup grated carrot (~2 small or 1 large carrot)
½ cup finely chopped walnuts or pecans
Shredded or desiccated coconut, to coat

Place the cashews, oats, dates, sauce, protein and spices to the food processor or stick blender. Blitz until all the nuts are crushed and the mix forms a dough.If too runny, add some coconut or if too dry add 1-2 tbsp of water.
Place the dough in a bowl and stir through the carrot and pecans (may need to use hands to make sure it is evenly dispersed in the mix).
Pour coconut in a small bowl.
Roll dough into teaspoon sized balls and then coat with coconut.
Place in a container and set in the fridge for at least 30mins (good luck waiting that long to try one!!). Also able to keep in the freezer.