No-bake Carrot Cake Bites

-1 Peel and rinse your carrots. Add them to a food processor or blender, and pulse them until they're finely grated. Remove and set aside in a bowl.
-1 Add your nuts to the food processor, and pulse until fine. 
-1 Add in your pitted medjool dates with the nuts, and pulse again until the dates are finely chopped. 
-1 Add the carrots back in, along with the cashew butter, vanilla extract, sea salt, nutmeg, ginger and cinnamon. Blend together until a sticky batter forms. You may need to scraped down the sides a few times. 
-1 Transfer the mixture to a bowl and stir together with a spatula to make sure everything is mixed through.
-1 Line a tray or plate with parchment paper. Pour the coconut shreds into a bowl. With wet hands (I like to keep a bowl of water next to me while I work), scoop out about 1 tbsp of the mixture and roll into balls. Once rolled, toss the ball around in the coconut shreds and set it aside on the plate. Repeat until all batter is rolled, continuing to wet your hands between each one. 
-1 Keep stored in freezer for up to 3 months, or refrigerate for up to 2 weeks.