Preparation Steps

• Grate the carrots finely and press them lightly between paper towels or a clean kitchen towel to remove any excess moisture so the dough doesn’t become too wet.
• Combine the dry ingredients in a food processor: oat flour, vanilla protein powder, cinnamon, ginger and sea salt. Pulse once or twice to mix and aerate.
• Add cashew butter, applesauce, maple syrup, vanilla extract, shredded carrot and raisins to the processor. Pulse in short bursts until the mixture forms a sticky, uniform dough — scrape the bowl as needed. The dough should hold together when pinched; if it’s too loose, add another tablespoon of oat flour.
• Transfer the dough to a bowl, cover and chill in the refrigerator for 20 minutes. Chilling firms the mixture and makes rolling easier.
• Using a small cookie scoop or a tablespoon, portion the dough into roughly 1 tablespoon (or slightly rounded) pieces. Roll between your palms to form smooth balls and arrange them on a parchment-lined tray. Pop the tray into the freezer for 10–15 minutes to set briefly.
• Set up a double boiler: simmer a small pot of water and place a heatproof bowl on top (don’t let the bowl touch the water). Add the white chocolate and coconut oil to the bowl and stir gently until melted and glossy. Remove from heat and let cool for 1–2 minutes so it’s not too hot for dipping.
• Working quickly, dip each chilled ball into the melted white chocolate, letting excess drip off. Return to the parchment-lined tray and, while the coating is still wet, sprinkle with crushed walnuts if using.
• Refrigerate the tray for 20–30 minutes, until the chocolate is set. Store finished balls in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.