1. Form Your Dough: Start by adding your pitted and softened dates to a food processor with your almond butter, maple syrup, vanilla protein powder, almond flour, cinnamon, nutmeg, and ground cloves. Process on low speed until your dough reaches a sticky consistency – add water one teaspoon at a time if needed to hydrate the dough until it becomes sticky.

Fold in the Carrots: Add your shredded carrots to the dough and fold them into it until they’re fully incorporated.

Form Your Dough Balls: Using a tablespoon or small cookie scoop, scoop out even amounts of the dough mixture and use your hands to form balls. Place on a parchment-lined baking sheet and put them in the freezer to set.

Melt Your Chocolate: Add your white chocolate and coconut oil to a heat-safe bowl and place them over a shallow pot of water on medium heat (this is the double-boiler method). Stir until the chocolate is completely melted then remove the bowl from the heat and set aside to coat your carrot cake protein balls. (See notes for instructions on alternatively melting your chocolate in the microwave).