Eggnog Dough Balls
These Eggnog Dough Balls are soft, creamy and the perfect healthy treat for the holiday season! These delicious bites are free of dairy, gluten, grains + raw, plant-based & paleo!
Ingredients
- 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 dairy free eggnog, I used So Delicious Coconut Holiday Nog
- 1 tbsp coconut palm sugar, for coating
Instructions
- Combine the dry ingredients in a large bowl and mix well.
- Pour coconut oil and maple syrup into the dry mixture and mix well.
- 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.
- Place batter in freezer for roughly 15-minutes to firm up. This will make the batter less sticky so you can form balls easily.
- 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.
- Store balls in the fridge for up to 2-weeks.
Notes
Steps 1-3 can be done using a food processor, if you have one.