Creamy Eggnog Dough Balls (Raw, Gluten Free, Plant-Based)

Creamy Eggnog Dough Balls (Raw, Gluten Free, Plant-Based)

These soft and doughy balls are the perfect healthy treat for the holiday season!

According to some of my taste testers, these delicious bites taste like eggnog flavoured timbits! So, you’re in luck because timbits have never been this healthy – and packed with quality ingredients that will leave your body feeling good and satisfied. 

These no-bake balls are real easy to whip up in one bowl or you can use a food processor to make things even easier. Freeze the dough for roughly 15-minutes and then roll into bite-size balls. Enjoy these creamy balls as a snack or treat.

Gluten free, grain free, dairy free, raw & plant-based.

Pair these eggnog dough balls with my Eggnog Latte. It’s a match made in eggnog heaven!

Creamy Eggnog Dough Balls

INGREDIENTS: (makes 20ish balls)
1 3/4 cups almond flour
1/4 cup coconut flour
2 tbsp coconut palm sugar
3/4 tsp ceylon cinnamon
3/4 tsp ground nutmeg
pinch sea salt
1/4 cup raw coconut oil, melted & cooled
1/4 cup maple syrup
1/4 cup eggnog (I used So Delicious Coconut Holiday Nog)
1 tbsp coconut palm sugar (for coating)

INSTRUCTIONS:

1. Combine the dry ingredients in a large bowl and mix well.

2. Pour melted coconut oil (melted & cooled) and maple syrup into the dry mixture and mix well.

3. Add the eggnog until a thick batter is formed. If the batter is too runny, add a teaspoon more coconut flour at a time until batter thickens.

4. Place batter in freezer for roughly 15-minutes to firm up. This will make the batter less sticky so you can form balls easily.

5. Scoop a teaspoon of dough and form into a small ball. You can roll the balls in the extra coconut palm sugar to coat then place in large shallow tupperware, dish or tray.

6. Store balls in the fridge for up to 2-weeks.

RECIPE NOTE: Steps 1-3 can be done using a food processor if you have one. 

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Green Eggnog Smoothie (High-Fiber, Plant-Based, Paleo)

Green Eggnog Smoothie (High-Fiber, Plant-Based, Paleo)

How would you like to indulge in holiday flavours like eggnog, candy cane, gingerbread, roasted chestnut and peppermint mocha without worrying about your waistline expanding over the holidays?

Cravings for holiday goodies tend to hit hard given that temptation is all around.

You might be asking – “Jen, how the heck do you stay on track during the holiday season?!”

My approach is simple – I satisfy my cravings instead of attempting to beat them.

The trick here is finding ways to replace unhealthy, sugar-loaded options with healthy alternatives that leave you not only satisfied but healthier (mentally, emotionally and physically).

I’m always experimenting with different recipes that allow me to enjoy delicious and familiar flavours while still staying on track with my health and weight.

My dessert-inspired smoothies have allowed me – and so many others – to enjoy mouthwatering meals that not only leave you feeling satisfied and healthy, but help kick cravings too.

So, if you’re looking for healthy & delicious holiday smoothies like eggnog, candy cane, gingerbread, roasted chestnut, peppermint mocha, french vanilla, ferrero rocher and more, grab my smoothie e-book HERE!

AND just in case you need some convincing, give my eggnog smoothie a try.

Green Eggnog Smoothie

INGREDIENTS: (serves 1)
1.5 cups frozen greens
2-3 dates
1/2 avocado
1 scoop PurePaleo Protein (vanilla) or PurePea (plant-based version)
1/2 tsp. ceylon cinnamon
1/2 tsp. ground nutmeg
1/2-1 cup water or unsweetened nut milk

INSTRUCTIONS:
1. Blend all ingredients using a high-powered blender.
2. Pour into your favourite smoothie cup and enjoy!

Get over 16 dessert-inspired smoothie recipes when you join my FREE 14-day smoothie challenge. I’ll teach you everything you need to know about blending the perfect health smoothie and provide you with support and health wisdom along the way. JOIN NOW!

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Eggnog Latte (Dairy Free, Paleo)

Eggnog Latte (Dairy Free, Paleo)

?One of the things I love most about the holiday season is eggnog.

Its warm and festive flavours coupled with its rich and creamy texture makes it the perfect drink on its own – or even better, when combined with coffee ☕!

Since the BF and I were trapped inside on Sunday because of the freezing rain, we decided to play around with some eggnog latte recipes ?.

Here are a couple takeaway notes from our eggnog latte experiment:

1. The egg yolk is not necessary for taste, but it does create a creamier texture which is important if you’re using watered down carton nut milks. If using canned full fat coconut milk or other high fat nut milk, then the egg yolk is less important.

2. If you want a frothy latte and don’t have an espresso machine with a steam wand, you can use a blender, immersion stick or other frothing tool instead. Blend/froth warmed eggnog then pour into the espresso OR blend/froth eggnog and espresso together.

3. If you don’t have an espresso machine, you can make this latte with 1/2 a cup of strong brewed coffee instead.

4. Even if you don’t like eggnog, you just might enjoy this eggnog latte. The BF is proof of this. He hates eggnog, but he’s a coffee snob and enjoyed the combination of flavours in this recipe. BIG win for our Sunday latte experiment!

Eggnog Latte

INGREDIENTS: (serves 1)
1 cup coconut milk or other nut milk
1-2 tsp. maple syrup or coconut sugar
1 tsp vanilla
1/2 tsp ground ceylon cinnamon
1/2 tsp ground nutmeg
1-2 shots espresso
1 pastured egg yolk (optional)

INSTRUCTIONS:

1. In a saucepan, warm nut milk, sweetener, vanilla, cinnamon and nutmeg over medium-low for roughly 5-minutes, stirring occasionally. You can also use a steam wand on an espresso machine to warm and froth ingredients at the same time.

2. If using an egg yolk: In a separate bowl, whip the egg yolk until frothy. Add a few teaspoons of the warm nut milk to the egg yolk (this will ensure you don’t end up with scrambled eggs), then pour the egg mixture into the warm nut milk and continue to heat for a couple minutes.

3. Froth the milk mixture/eggnog with a blender, immersion stick or other tool, if desired.

4. Brew espresso then combine the eggnog with the espresso.

5. Feel free to top with whipped coconut cream and a sprinkling of nutmeg and cinnamon.

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