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!
According to some of my taste testers, these yummy 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. After preparing the batter, freeze it for roughly 15-minutes (this helps to make the batter less sticky) and then roll into bite-sized balls. Refrigerate or freeze these these soft, creamy & raw dough balls–and enjoy when you’re craving an eggnog flavoured treat!
Pair these Eggnog Dough Balls with my Dairy Free Eggnog Latte. It’s a match made in eggnog heaven!
If you end up making this healthy treat over the holidays, leave me a comment below and let me know how they turned out for you. Enjoy!
What you need for Eggnog Dough Balls
Want more delicious & healthy holiday recipes? You’re going to love these …
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!
- 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
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.
Steps 1-3 can be done using a food processor, if you have one.
Chocolate Chunk Banana Muffins are soft, moist & full of delicious and natural flavour! They’re packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas, so they’ll keep you on track with your health and weight loss goals. Paleo friendly and free of gluten, grains & dairy.
Five reasons to love this chocolate chunk banana muffin recipe …
- These muffins are easy to make with basic & wholesome ingredients. Only one bowl (or food processor) required!
- They’re gluten, grain & dairy free, yet they’re fluffy, moist and delicious. No one will know the difference.
- They’re naturally sweetened with banana, rather than loaded with refined sugar or artificial sweeteners.
- These muffins will warm your soul and taste even better with your morning coffee or espresso!
- They freeze well and thaw out fast at room temperature or defrost them in the microwave for 30 to 60 seconds, or until gently warmed through. You can also get them a little toasty in the oven or toaster-oven.
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round.
What you need for this recipe …
- Coconut oil
- Honey or maple syrup (optional)
- Coconut flour
- Almond flour
- Vanilla extract (optional)
- Baking soda
- Dark chocolate bar (85% cacao or higher)
*Substitute with 4 flax eggs or 4 chia eggs for egg free version (see recipe notes below).
Want more delicious & wholesome muffin recipes? Then you’ve got to try these …
Chocolate Chunk Banana Muffins
Chocolate Chunk Banana Muffins make for a healthy breakfast, snack or treat all year round. These muffins are soft, moist & full of delicious and natural flavour! They're packed with all the good stuff, including quality protein and healthy fats + naturally sweetened with ripe bananas. Paleo friendly and free of gluten, grains & dairy.
- 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 soda
- 1/4 tsp sea salt
- 1/2 dark chocolate bar, 85% or higher, chopped into chunks
Preheat oven to 350. Grease muffin tin with coconut oil or use liners.
Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.
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)
Add chocolate chunks into the batter and mix (save some to add on top).
Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.
Bake for 18-20 minutes. Let cool before removing from tray.
*Substitute with 4 flax eggs or 4 chia eggs for egg free version:
TIME SAVER TIP: Use a food processor for steps 2 & 3, if you have one.
- 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