All the flavor of carrot cake in a bite size!
Combine the flours, cinnamon, ginger and collagen together in a large bowl.
Stir in the oil, maple syrup and vanilla.
Fold in the carrots and coconut.
Pulse the remaining 1/4 cup of shredded coconut a few times in a food processor and place on a flat plate for rolling.
Roll the batter into bite sized balls with your hands and then roll them in the pulsed shredded coconut to coat.
Place the bites on a lined flat baking sheet and put in the refrigerate for 1-2 hours before eating.
Store in a glass container in the fridge for 1 week or in the freezer for up to 3 months.