Grain free dough recipes

I am in love with dough balls. I have also been drooling over her Blizzards for months now, and can’t for the life of me think of why I haven’t made one yet. However, after my recent grain-free diet switch, I can’t use the require oat flour for dough balls, so when a craving hit last week, I knew I would have to take the challenge to create grain-free dough balls.

These aren’t exactly like your standard dough balls. They’re pretty soft, but they hold their shape well when frozen and they have a sweet, rich honey flavor that rivals that of a glazed doughnut. The coconut dusting reminds me even more of the little munchkins I grew up eating, but these have 100% more nutritional value. Even better, they’re grain-free, gluten-free, vegan and raw. And if you take the extra step like I did, soak and dehydrate the nuts to make them digestion-friendly.

I love these babies for a quick snack, dessert, and I suspect they would be fabulous in some banana soft serve for a grain-free, raw/vegan icy summer treat.

Grain-free dough balls
6 medjool dates, pitted and soaked for at least 1 hour, drained
2 tbsp raw honey*
1 cup mixed nuts and seeds (optional: soaked overnight and dehydrated)**
1/4 cup dried coconut
2 tbsp coconut oil
pinch cinnamon, nutmeg and ginger
pinch sea salt
1/2 cup almond meal, more if needed
small handful coconut (for rolling)

1. In a food processor, pulse nut/seed mixture until chopped. Add dates, honey, coconut, oil and spices. Process until combined.

2. Add almond meal a couple tablespoons at a time until mixture begins to pull away from sides of processor. Taste for spices and sweetness.

3. Spread mixture into a greased baking dish, cover and freeze for at least 30 minutes to firm.

4. Remove from freezer and roll 2” sections into small bowls, rolling in coconut as you go. Store in freezer.

These will never completely freeze, so it’s fine to store in the freezer indefinitely. You can refrigerate them, but they lose some of their firmness fairly quickly.

*Up to 1/4 cup honey for a sweeter taste. I used 1/4 cup in the first trial and they were delicious, but better for dessert than snacking-so choose accordingly

** I used a mix of walnuts, pumpkin seeds and sunflower seeds. Use all seeds if you want it to be nut-free, or use cashews for a more decadent rich flavor.