Put the chopped dates in a saucepan over a medium heat with 50ml boiling water. Cover and cook for 2 minutes.
Put the carrots in a food processor and blitz until roughly chopped. Add the dates, along with their soaking water, and all the remaining ingredients (leaving half the desiccated coconut aside for rolling) and blitz until the mixture comes together.
Transfer the mixture to a bowl and shape into 16 balls. Roll the balls in the remaining desiccated coconut and chill on a plate in the fridge for at least 30 minutes to firm up before eating.
The carrot cake balls will keep in an airtight container in the fridge for up to 5 days.

Ingredients

Name: Recipe: Carrot balls
Ingredients: 100g pitted dates, chopped 100g carrots 40g pecan nuts 50g sultanas 1 tbsp sunflower oil 50g porridge oats 1 tsp mixed spice pinch of salt 40g desiccated coconut