Ingredients:

2 tbsp. coconut oil, melted and cooled to just above room temp.

1/4 cup maple syrup, room temp.

1/2 tsp vanilla extract

1/2 tsp apple cider vinegar

1 1/4 tsp allspice

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp sea salt

1 cup blanched almond flour

3/4 cup carrots, peeled and finely shredded (about 1 large carrot)

2 tbsp. hemp hearts

1/2 pecans, chopped

1/3 cup unsweetened shredded coconut

Instructions:

Step 1:  Add coconut oil to a small heat-resistant bowl and heat in the microwave until just melted. Set aside and allow to cool to room temperature.

Step 2:  In a large mixing bowl, whisk together maple syrup, vanilla extract, apple cider vinegar, allspice, cinnamon, ginger, and salt until combined. Add in almond flour, carrots, pecans, and hemp seeds, and stir gently with a spoon. Lastly, add in coconut oil and stir the mixture thoroughly until a dough forms.

Step 3: Line a large airtight container with parchment paper. Use your hands to form 2 tablespoon-sized balls and place in an airtight container. Refrigerate for a minimum of 3 hours or overnight.

Step 4: Once balls have set, add shredded coconut to a small bowl and roll balls in coconut until even coated.

Step 5: Store in an airtight container for up to one week in the fridge or freeze for up to 3 months.