Add the rolled oats and shredded coconut to a food processor and pulse until the mixture resembles coarse breadcrumbs with some texture remaining—this creates a better bite texture than using them whole. Transfer to a large bowl and set aside. I find that grinding the oats slightly helps them bind better while keeping some structure for that satisfying bite.

In the food processor (no need to wash it), add the peeled and grated carrot, almond butter, maple syrup, salt, vanilla, cinnamon, and nutmeg. Pulse until everything is well combined and the carrot is evenly distributed throughout—you want no dry pockets of spice. This ensures even flavor distribution in every bite.

Add the wet mixture from Step 2 to the bowl with the dry ingredient base from Step 1. Fold together using a spatula or wooden spoon until fully combined into a thick, slightly sticky dough. The mixture should hold together when squeezed but still have a slightly crumbly texture. I like to get my hands in there at the end to ensure everything is evenly incorporated and the dough comes together properly.

Using a small cookie scoop or your hands (lightly dampened to prevent sticking), portion the dough into 1-inch balls and arrange them on a parchment-lined baking sheet or plate. For best results, refrigerate the bites for at least 30 minutes—this firms them up and makes them less likely to crumble when serving. They're ready to enjoy as-is, or store in an airtight container in the refrigerator for up to one week.