Christmas Spice Fat Balls

 

This recipe was adapted from Lee From America with a Christmas twist. They taste like little gingerbread balls, and are surprisingly satiating. I think these “fat balls” are just genius because they are an excellent introduction to sugar free desserts, and ease people in to a lower sugar diet. Dates are my favourite sweetener of choice because they are packed with the fibre you need to slow the release of glucose into the blood stream, and dates are uniquely high in vitamin A, K, potassium, B vitamins and carotenoids: lutein and zeaxanthin.

Increasing your healthy fat intake is particularly helpful for hormone regulation, skin and joint health. It’s one of the nutrients I try to increase during the winter months because the dryer and cooler temperatures can cause irritated dry skin, and fat is used to warm us from the inside out. It’s also incredibly satisfying, so a little goes a long way in your diet.

 
 
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Christmas Spice Fat Balls

plant based, gluten free, refined sugar free, low in natural sugar

Makes: 18 fat balls

Ingredients

1/4 cup coconut oil
1/2 cup coconut butter, melted
1 cup coconut shreds
1/2 cup pumpkin seeds
1/2 cup walnuts
1/4 cup almonds
2 tbsp sprouted chia & flax powder (I use this one)
1 tbsp hemp hearts
2 pitted medjool dates
1 tsp vanilla
1 tsp maca powder
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 tsp nutmeg
1 tsp ginger
4 tbsp nut milk (maybe more)

Topping

1 tsp cinnamon
1 tsp golden monk fruit sweetener
1 tsp sprouted chia & flax powder

Method

  1. Add all ingredients except nut milk to a high speed food processor and blend. You will likely need to stop and scrape down the sides numerous times, as the consistency should be quite thick.

  2. Add nut milk slowly, 1 tbsp at a time. You may need to use more than 4 tablespoons, which is totally fine. You want a tough, dry consistency in the end.

  3. Side note: if everything isn’t blended into fine pieces that’s alright too. Sometimes I like to find larger pieces of nuts or dates in the fat balls.

  4. Roll into 18 equal fat balls and place on a baking tray. Freeze for at least 2 hours, then remove and sprinkle the topping over all of them. They are best served cold, even slightly frozen.

Recipe Notes

  1. Choose any nuts/seeds you have on hand. This recipe works just as well with most substitutions, just try to keep the ratio of ingredients the same.

  2. Substitute coconut butter for nut butter if you can’t find any.

 
 Fat ball topped with coconut whip cream

Fat ball topped with coconut whip cream