Finely grate the carrot and squeeze it dry using a clean kitchen towel or cheesecloth to remove excess moisture—this prevents the energy balls from becoming too wet. While the carrot drains, pour hot water over the pitted dates and let them soak for 10 minutes to soften them, which makes them easier to blend into a smooth dough.

Add the walnuts, oats, and 2/3 cup coconut to a food processor and pulse for about 1 minute until the mixture resembles coarse flour. This step breaks down the larger pieces into smaller particles while maintaining some texture—I find that pulsing rather than fully blending keeps the final balls from becoming too dense and gives them a pleasant crunch.

Drain the softened dates and add them to the food processor along with the squeezed-dry grated carrot, almond butter, maple syrup, vanilla, and the spice mixture (cinnamon, nutmeg, ginger, and flaxseed meal). Blend everything together for 1-2 minutes until the mixture comes together into a sticky, cohesive dough that holds together when pinched. Stop blending while the mixture still has some texture rather than becoming completely smooth.

Scoop the sticky dough from the processor and roll it into 1-inch balls between your palms—wetting your hands slightly helps prevent sticking. Pour the unsweetened shredded coconut into a shallow bowl and roll each ball in the coating until fully covered, pressing gently so the coconut adheres. Arrange the finished balls on a plate or parchment paper.

Refrigerate the coated balls for at least 15 minutes to help them firm up and hold their shape. I like to chill them longer—30 minutes to an hour—for a sturdier texture, especially if you're storing them in the refrigerator. They can be eaten chilled or at room temperature and keep well in an airtight container in the fridge for up to a week.