Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms.
Grease your hands and roll the dough into 8 even balls.
Place in the freezer for at least 20 minutes so the carrots cake balls harden.
While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
If you'd like, sprinkle some chopped pecans and cinnamon immediately.
Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
Enjoy immediately or store in the refrigerator for up to 5 days.
*You can substitute with walnuts if that's what you have on hand.