To begin, soak the dates in boiling water for 10 minutes.

Peel the carrots, and use the thin-bladed side of a shredder to finely grate them.

Blend the grated carrots with the oats, dates, agave syrup, orange zest, and desiccated coconut until everything is combined.

Use a spoon or your hands to take a scoop of the mixture, compress it in your fist, and then roll it into a ball.

Continue until you form the mixture into balls, and then refrigerate them for an hour.

Melt the dark chocolate in a microwave-safe bowl covered with cling film for 1 minute, or until melted. If needed, heat in 30-second intervals.

Add the sunflower oil to the bowl of melted chocolate and stir until both ingredients are fully combined.

Carefully cover each truffle in chocolate using a couple of forks, making sure to tap off any excess before setting the dipped treat aside.

Place each truffle on a baking tray covered with parchment paper and sprinkle them with desiccated coconut.

Allow the chocolate to harden for 1 more hour in the fridge, and then enjoy.