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)
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.
I got 99 problems and dunking these muffins into espresso is one!
Good thing I’m quick to eat them. That solves my problem fast ?
These delicious gluten free paleo muffins make for a great
grab-and-go breakfast or snack.
Loaded with all the good stuff including
quality protein and healthy fats that will keep you fueled until your next meal.
You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. Or store them in the fridge if you plan on consuming them within a week or so.
Do you have an allergy or intolerance to eggs? Use one of the egg substitutes below:
1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg
Love this recipe? Then you’ve got to try my Double Chocolate Banana Muffins!
Chocolate Chunk Banana Muffins
INGREDIENTS: (12 medium sized muffins)
4 pastured eggs*
1/2 cup coconut oil, melted and cooled
3 ripe bananas, mashed
1 tbsp honey or maple syrup (optional)
1 tsp vanilla extract (optional)
1/2 cup coconut flour, sifted
1/2 cup almond flour, sifted
1 tsp ceylon cinnamon
1 tsp baking powder
1/4 tsp sea salt
1/2 dark chocolate bar (85% or higher, chopped into chunks)
*Substitute with 4 flax eggs or 4 chia eggs for egg free version.
1. Preheat oven to 350. Grease muffin tin with coconut oil or use liners.
2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.
TIME SAVER TIP: Use a food processor for steps 2 & 3 if you have one.
4. Add chocolate chunks into the batter and mix (save some to add on top).
5. Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.
6. Bake for 18-20 minutes. Let cool before removing from tray.