Ingredients

1 cup – rolled oats (use gluten-free certified if needed)
1 cup – walnuts (lightly toasted)
1.5 cups –  tightly packed, soft pitted dates
¾ cup-  lightly packed, grated carrot
½ cup – lightly packed, grated beets
1 cup – unsweetened shredded coconut
1 Tbs – ground flax seeds
1 tsp – cinnamon
¼ tsp – sea salt

Directions

• Add the oats and walnuts to a food processor and blend to break them down into a grainy consistency.
• Now add the rest of the ingredients except the shredded coconut and mix until it forms a thick, sticky dough. If it’s not sticking together, add 1 tbsp of warm water and process again.
• Use your hands to roll the mixture into approximately 20-24 energy balls. You can use a small cookie scoop to help get them evenly sized.
• You can as is or roll your balls in extra shredded coconut. Store the balls in a sealed container in the fridge for up to 5 days or in the freezer for up to 3 months.