Carrot-hazelnut-molasses truffle balls (v)

Easy to make and easy to eat; also versatile if you want to change any of the ingredients.
Makes about 16 truffle balls.

Original post (with pictures) here.

1/2 cup grated purple (or orange) carrot (equates to 1 small carrot before grating)
1/2 cup (100g) raw hazelnuts
1/2 cup (50g) rolled oats
2 tbsp blackstrap molasses
1/2 tsp cinnamon

Dessicated coconut, for coating (optional)

1. Process the hazelnuts and grated carrot in a food processor until the hazelnuts are finely ground. Add the rolled oats, molasses and cinnamon and process until the mixture starts to clump together, about 2 minutes.
2. Roll into small balls, coat in dessicated coconut if desired, and chill in the fridge for approximately 2 hours before eating. Store in the fridge.