Boil the dates for 3 minutes in water. Blend them and the apricots until smooth. Fold in the papayas.
Peel the carrots, grate them finely and mix them with the melted coconut oil, almond flour and cocoa to form a firm dough. Refrigerate for 30 minutes. Roll the dough into balls the size of golf balls. Finely chop the cashews and mix with the coconut flakes. Roll the balls in the mixture so that the entire ball is covered in coconut and nuts.
Tip: Can also be dipped in melted chocolate before rolling in nuts and coconut.
