Place the sliced carrots in a medium (2-quart) saucepan, then cover them with water by an inch. Bring up to a boil over medium heat, then turn down to low and simmer until the carrots are fork-tender but not falling apart, about 10 minutes. Drain in a colander and set aside to cool to room temperature.

In the bowl of a food processor, combine the cooled carrots with the dates, almond butter, cinnamon, nutmeg and salt. Process in one-second pulses until chopped dates are fully processed and incorporated into the dough, scraping down the sides of the bowl as needed.

Transfer the mixture from the food processor into a medium mixing bowl. Add 3/4 cup of the almond meal to the bowl and mix with a sturdy spoon or spatula, until just combined. Chill for at least two hours, or overnight, in the fridge.

When ready to roll the bites, make the icing. In a small mixing bowl, combine the powdered sugar with the ground vanilla beans and water. Stir until all of the powdered sugar is absorbed, forming a very thick, pasty icing. Transfer the icing to a sandwich bag. Push the icing to one corner, squeeze out as much air as possible, and seal the bag closed.

Line a baking sheet or large tray with wax paper. Place the remaining 3/4 cup of almond flour into a small bowl.

Use a sturdy metal spoon (the flatware kind, not a measuring spoon) to scoop up a heaping tablespoon of chilled dough. With another spoon, scrape the dough sideways off of the first spoon; the dough will stick to the second spoon. Continue passing the dough back and forth between the spoons a few times until it is roughly ball-shaped.

Scrape the shaped dough off of the spoon and drop it into the almond flour. Sprinkle more almond flour on the sides and top of the dough to coat completely, then pick it up and use your hands to gently roll it into a ball. Do this quickly, without too much pressure, to avoid pressing the almond flour into the dough too much.

Once you have rolled all of the dough into power bites, drizzle the tops with icing. Snip off a tiny corner of the baggie, and squeeze the bag to dispense a thin squiggle of icing onto each power bite.

Store the bites in the fridge, packed in single layers with sheets of wax paper in between. Alternatively, freeze on the baking sheet and then transfer to a freezer container once solid. Bites will keep in the fridge for 3 to 5 days or frozen for 1 month.

(Coco Morante is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)