Black Garlic Carrot Cake Energy Balls


1 medium raw carrot (about 130g), chopped or grated
50g pecans
160g medjool dates, chopped roughly (stones removed)
1 tsp fresh, very fine orange peel
1 tsp allspice
1½ tsp ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ tsp dry, ground ginger
Pinch of salt
2-3 tbsp melted coconut oil
7 Balsajo Black Garlic Cloves, halved
To coat
½ cup desiccated coconut flakes

Place nuts and carrot in a food processor and give it a good whizz until you have an even consistency. Add all remaining ingredients, apart from the coconut flakes, and process until well combined and the ingredients start to come into a dough like consistency. Refrigerate for 30 minutes.
Remove the energy ball mix from the fridge and begin forming the balls. Place about 1½ teaspoon of the mix between the palms of your hands and roll it into a small bowl. Push a half of black garlic clove into the middle of your ball and close the gap by rolling it back to the ball shape. Repeat until all energy ball mix is exhausted. Read the notes below*
Roll your carrot cake energy balls in coconut flakes and refrigerated for a few hours before eating.

Recipe Notes:

*Rinsing your hands under the tap once or twice meanwhile without drying helps to prevent the mix from sticking too much to your hands.
*These energy balls taste best the following day.
*The energy balls will keep in refrigerator for 5 days and can be frozen. Allow to thaw completely in the refrigerator before eating.