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Gluten Free Carrot Cake Balls

No, not the cake balls that are at every classroom party and birthday party across the country.  Think old school.  Like those peanut butter crispy balls you used to get on those fortuitous days in the school cafeteria.  Or buckeye balls.  It all kind of went like this.  I was perusing Pinterest, avoiding laundry and giggling with Ryan Gosling, when I happened upon a pin of various gluten-free snacks.  Gluten-free, you say?  Hook, line, sinker.  This led me to a site owned by a girl who is veritably obsessed with peanut butter balls. She has dozens of tasty variations.  I tried the orange chia seed balls.  And were they ever splendid!  But the peanut butter flavor did put me off just a tad.

So the next day while I was craving the taste of spring and thinking about those pb balls, I had an epiphany!  I knew exactly what to swap out that peanut butter with.  Coconut oil!  Everyone knows that I <3 coconut oil and its taste is so clean and creamy that it would make a great base for almost any flavor combination without getting in the way.  And that, my friends, is how these Carrot Cake Balls were born.  The coconut oil needed some honey to up its gooey factor.  And the balls needed a few minutes in the fridge to take/keep their form.  But all in all this recipe was a home run.  They are decadent, flavorful and full of good-for-you stuff.  They have an almost coconut truffle texture and would be the perfect Easter treat for anyone watching their refined sugar/gluten/preservative/junk intake :)


  • 1/2C oat bran {or quick cooking oats pulsed to a meal in a food processor}
  • 3 Tbl coconut oil
  • 1/4C honey, raw
  • 1 carrot finely grated
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • a pinch of cloves
  • a pinch of sea salt
  • 1/2 tsp lime juice
  • splash of vanilla extract
  • unsweetened shredded coconut {optional}


  1. Pulse oats in a food processor, if you are using the quick cooking oats option.
  2. Add all ingredients to a food processor and blend until well combined.
  3. Form balls.  Roll them in shredded coconut, if desired.
  4. Refrigerate for about 15 minutes before serving.  Store in the fridge.


Lee - March 27, 2013 - 9:40 am

Thanks so much for the link backs! I am totally pinning these right now. MUST TRY!

BigFATcook - March 14, 2013 - 10:16 am

carrot cake balls? Looks good to me!

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