Line a 11x13" baking pan with parchment paper, leaving overhand on the sides.
Shred the carrots using a grating attachment of a food processor or by hand.
If use food processor, remove carrots and grating attachment and switch to blade attachment.
Grind the walnuts and dates in the food processor until forms a uniform crumb.
Add carrots, coconut, spices, vanilla extract and salt. Blend again, scraping down sides as needed until sticking together. If too dry and not coming together, add a drop of water and blend again.
To make squares, press the mixture into the prepared pan, smoothing top. Sprinkle with shredded coconut. Place a piece of parchment over the pan and press down to ensure the coconut sticks to the carrot bites.
To make balls, roll tablespoon sized amount of mixture by hand. Fill a bowl or bag with shredded coconut and coat each ball.
Freeze for at least 1 hour. When ready to serve, if opted for squares, cut into bite sized squares, approximately 1-1½" in size. Store in refrigerator in a sealed container for a week. Can be frozen for up to 2 months.