1 tbsp coconut oil 4 cups grated carrots 2 cups coconut flakes 1 can (195 ml) sweetened condensed coconut milk 1 pack (200 ml) of creamed coconut (aka; coconut butter) 1 cup raisins 1 cup roasted cashews 1 tsp cardamom 1/4 turmeric 1/4 tsp sea salt 1 cup coconut flour 1/2 cup coconut nectar crushed pistachios Melt coconut oil in a large saucepan over medium-low heat. Saute carrots for about 8 minutes, stirring frequently. Add the coconut flakes and saute for another 2 minutes, stirring frequently. Stir in the sweetened condensed coconut milk and creamed coconut and keep stirring until the coconut butter is melted and everything is fully combined. Turn heat off and remove pan from heat. Place carrot mixture in a food processor along with the; raisins, roasted cashews, cardamom, turmeric, and sea salt. Process until everything is well combined, scraping down sides occasionally. 

Transfer to a large mixing bowl. Stir in the coconut flour and coconut nectar.

Form walnut-sized balls with the batter and roll each ball in crushed pistachios. Serve immediately or store in fridge to consume later. (Can also be frozen.)