No, these are not the cake balls that you find 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 (or at) Ryan Gosling, when I happened upon a pin of . Gluten-free, you say? This may not attract others, but for me, it is a hook, line and sinker. This led me to a site owned by a girl who is veritably obsessed with . 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. Carrot cake balls had not yet hit my radar, but that wonderful day was only a day away.
So the next day while I was craving the taste of spring and thinking about those peanut butter balls, I had an epiphany! I knew exactly what to swap out that peanut butter with. Coconut oil! Everyone knows that I love coconut oil. Plus, its taste is so clean and creamy that it would make a great base in 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 🙂