Carrot Cake Bites:

• 3/4 cup peeled and finely shredded carrot (~1–2 carrots as recipe is written)
• 1 cup packed pitted medjool dates (measured after pits are removed)
• 1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 pinch ground nutmeg
• 4–6 Tbsp coconut flour (or sub almond flour)
• 1/4 cup raisins (optional // or sub other unsweetened dried fruit)

For Topping (optional):

• 1/2 cup desiccated coconut flakes (you can blitz briefly in a blender for a finer flake that sticks to the bites more easily)
• 8 tsp soft, runny coconut butter (or store-bought // if hard, soften in the microwave or over the stovetop using a double boiler until pourable)