Oatmeal Carrot Cookie Dough Bites - alive magazine

Ingredients

• 3 Medjool dates
• 4 dried apricots
• 1 tsp (5 mL) coconut oil
• 1/4 cup (60 mL) pumpkin purée
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) gluten-free organic rolled oats
• 3 Tbsp (45 mL) coconut flour
• 2 Tbsp (30 mL) hemp hearts
• 1/4 tsp (1 mL) ground cinnamon
• 1/4 tsp (1 mL) ground cardamom
• 1/8 tsp (0.5 mL) ground ginger
• 1/8 tsp (0.5 mL) ground cloves
• Pinch of finely ground black pepper
• 1 cup (250 mL) grated carrot
• 1/4 cup (60 mL) unsweetened shredded coconut, for garnish