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Healthy Cookie Dough Balls (paleo, dairy free)

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Cookie dough you can feel good about eating! These Chocolate Chip Cookie Dough Balls actually taste like a delicious chocolate chip-full hunk of cookie dough, but safe to eat! Made with good-for-you ingredients and packed with collagen! I use collagen daily to help with digestion, support healthy joints, and for hair and nail strength. Typically I use Great Lakes collagen hydrosolate in my morning matcha and whatever afternoon drink (it’s usually hot chocolate) I make myself, but love mixing it into my baked goods too. See here, here, and here for some other collagen spiked baked goods.  
I’m so excited that Great Lakes (by far my favorite collagen brand) came out with a new line of flavored collagens. I used their vanilla flavor in these balls and really love the way they came out. Even my husband, who’s super suspect of supplements, wasn’t the wiser when he tried these balls. He loved them and thought they were dessert, but with the low sugar content (only 3 tbsp of maple syrup in the whole recipe), I’d put these into the snack category! I’m definitely going to be enjoying these as a post-work out snack!

paleo friendly (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Cookie Dough Collagen Bites

Cookie dough you can feel good about eating! Made with simple good-for-you ingredients and spiked with vanilla collagen. These Cookie Dough balls taste like the real deal but are naturally sweetened and paleo friendly!

paleo (gluten/grain/dairy free), naturally sweetened

Course Snack

Ingredients

  • 1 cup almond flour
  • 1/4 cup Great Lakes Vanilla Collagen
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini or other nut/seed butter
  • 1/4 cup chocolate chips or chunks

Instructions

  1. In a medium bowl mix together the almond flour, collagen, and sea salt.
  2. Add in the maple syrup and 2 tbsp of tahini and mix until well combined. If dough is still dry add in the last tbsp of tahini until a dough forms.

  3. Stir in chocolate chips, scoop out dough, and shape into balls.

  4. Store in fridge or freezer!

Recipe Notes

I used Enjoy Life mini chocolate chips, which are not paleo-friendly to give these a classic cookie dough feel. But use your favorite coconut sugar sweetened or sugar free chocolate bar chopped into chunks instead!

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Disclaimer: This recipe was created in paid partnership with Great Lakes. However I will never support a product I don’t love, fully support, AND use myself. All the opinions written above are my own. 

Double Chocolate Truffles (paleo, vegan)

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Double Chocolate Truffles. In case one dose of chocolate just isn’t enough. These super easy, 6 ingredient chocolate truffles are the things that dreams are made of.  If, I’m assuming correctly, that you, like me, dream of chocolate. This truffle is based off a recipe I used to make when I worked at a fancy French wine bar when I lived in Tel Aviv. Those truffles were made with dark chocolate, heavy cream, and a hefty amount of butter. These truffles are still deeply chocolate but totally dairy free, made with only good-for-you ingredients and taste even better than the originals.

The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup so are rich but do not feel overly indulgent. They are dipped in chocolate but this is totally option. While I do love a hefty dose of chocolate, I think I would be equally as happy if these were left as is or just coated in some cacao powder. Do what feels right. Coat or top these with some nuts, cacao nibs, cacao powder, or maybe some coconut shreds. But please do yourself (and your loved ones if you’re willing to share) a favor and make these truffles ASAP.

paleo friendly (gluten/grain/dairy free), no refined sugar, vegan

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Double Chocolate Truffles

These 6 ingredient truffles are the PERFECT chocolatey treat. The truffle center is super fudgy, deeply chocolatey, and sweetened with maple syrup. They are dipped in chocolate but this is totally option. They would be just as good plain or simply coated in some cacao powder, nuts, cacao nibs, or maybe some coconut shreds.

freshlydafna.com

Course Dessert
Servings 20 1 inch balls

Ingredients

Truffle Ingredients

  • 1 1/2 cup dark chocolate chunks or chips (5 oz)
  • 2/3 cup coconut cream (solid part from the top of can of coconut milk)
  • 1 tbsp coconut oil
  • 2 tbsp cashew butter or other nut/seed butter
  • 2 tbsp maple syrup (see notes on amount)
  • 1 tsp vanilla
  • dash sea salt

Chocolate Coating Ingredients

  • 1 cup chocolate chunks or chips (3 oz)
  • 1/2 tsp coconut oil

Instructions

  1. In a small pot melt together the chocolate, coconut cream and oil over a low flame. Stir frequently until the chocolate is creamy, smooth, and shiny.

  2. Remove from heat and stir in the cashew butter, maple syrup, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.

  3. Pour into a bowl and let set in the fridge until firm. At least one hour.

  4. Once firm, using a cookie scoop, scoop out chocolate and form into 1 in balls rolling between your hands. It will get messy. It helps to work quickly and work while the chocolate is cold. If you don't care about having round balls, just scoop out into mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper.

  5. Put back in the fridge or freezer while you prepare the chocolate coating.

  6. Over a double boiler melt together the chocolate and coconut oil and mix until melted and thin. Alternatively, melt together in a small bowl in a microwave in short 5 second bursts. Ensuring to mix often and being very careful while handling.

  7. Roll the truffles in the chocolate mixture to coat and lift out with a fork, tapping against the edge of the bowl to remove excess chocolate. Place truffles back on baking sheet. Put back in the fridge or freezer to let set completely.

  8. Keep finished truffles in a sealed container in the fridge or freezer!

Recipe Notes

I used Enjoy Life's Dark Chocolate Chips for both the truffle center and the coating. Use your favorite chocolate chips or chopped up chocolate bar. 

Try to ensure that all the truffle ingredients are at room temperature. This will ensure that the chocolate mixture won't seize when mixing in the remaining ingredients. 

The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. 

Chocolate coating is totally optional. These are excellent plain or rolled in your favorite fun coatings. Coconut shreds, nuts, cacao powder or nibs are all good options. 

 

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Lemon Turmeric Bliss Balls (paleo, vegan, keto)

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This might be one of my favorite bliss ball recipes to date! These little babies will satisfy your sweet tooth and are packed with a refreshing lemon zing. Make a batch and store them in your fridge or freezer for post-work outs or afternoon snack attacks! These can be made sugar free as well with any liquid sweetener you like! I use and love stevia drops.

paleo, gluten free, grain free, dairy free, vegan, good fats, keto

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Lemon Turmeric Bliss Balls

gluten free, grain free, dairy free, vegan, good fats, keto

These are great, quick and easy snacks with a refreshing lemony twist! Store these in the fridge or freezer to save for later.

Course Snack

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/3 cup pepitas pumpkin seeds
  • 1/4 cup flaxmeal
  • 2 tbsp coconut oil
  • 1 tsp zest from lemon
  • 2 tbsp lemon juice
  • 1-2 tsp turmeric
  • 1/4 tsp ginger
  • 1/8 tsp lemon flavor optional, I love Frontier Co-op
  • dash sea salt
  • Sweetener of choice: dates maple, coconut syrup, or stevia

Instructions

  1. Blend all together in food processor until a sticky dough combines and preferred texture is achieved.

  2. Adjust flavor to your liking by adding more sweetness, turmeric, or lemon juice.

  3. Blend again, roll into balls (wear gloves if you're worried about your hands staining - mine were yellow but washed off quickly due to the coconut oil).

  4. Coat with something fun if you want. I used coconut shreds but crushed nuts like pistachio would be awesome too!

  5. Store in fridge or freezer.

Pumpkin Pie Bliss Balls (gluten free, dairy free)

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These bliss balls are a great snack for any time of day! They are soft and packed with a pumpkin pie spices.

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Pumpkin Pie Bliss Balls

gluten free, dairy free, low carb, good fats

Author Freshly Dafna

Ingredients

  • 1 cup raw cashews
  • 1 cup coconut shreds
  • 1/2 cup pumpkin puree
  • 1/4 cup collagen hydrosolate
  • 2 tbsp coconut butter
  • 2 tsp cinammon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • Dash of pink sea salt
  • Sweetener of your choice

Instructions

  1. Blend it all up, roll into balls, coat with more coconut shreds, crushed nuts, or leave naked

  2. Store in fridge or freezer.

Recipe Notes

Sweetener: I use a few drops stevia to make this sugar free, but you could sub for maple syrup, a few dates or whatever sweetener suits your fancy.

Mexican Hot Chocolate Bliss Balls (keto, paleo, vegan option)

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Mexican Hot Chocolate Bliss Balls

Ingredients

  • 1 cup almonds
  • 1/4 cup cacao nibs
  • 1/2 cup cacao powder
  • 2 tbsp collagen hydrosolate
  • 1 tbsp nut or seed paste (I used tahini)
  • 1 tbsp coconut butter
  • 1 tbsp nut milk
  • a few drops stevia (or sweetener of choice)
  • 1 tsp vanilla
  • 1 tsp cinammon
  • dash (or more) of cayenne peppper

Instructions

  1. Blend together all ingredients until sticky dough forms. Add another tbsp of nut milk if necessary. Roll into bowls and em up in some coating if you want. Store in fridge or freezer.

Recipe Notes

If you're vegan just leave out that collagen

Sweetener options: a few dates, coconut or maple syrup etc.

Chocolate Bliss Balls

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Bliss balls or fat balls – whatever you might call them, these chocolate balls are the perfect snack. I love them for oh so many reasons, but namely because they are chocolate-y which is usually what I’m craving when I get home from work. They are high in fat, low in carbs, and have NO SUGAR (I use stevia but you can do what is best for you) which means I’ll get stable energy without a sugar crash while I get dinner is ready. These are made using the leftover pulp from my almond milk which reduces waste! I made almond milk from 1 cup of almonds (soaked overnight) and got about 3/4 cup leftover pulp.

So far, these are my favorite balls. They are excellently fudge-y and are not made with tons of special ingredients that I have to make a special trip to the store for, so I can whip these up even on a whim. They are super quick to make and roll into deliciously satisfying sugar-craving-busting-spheres in no time.

So basically, make them!

Chocolate Bliss Balls/Fat Balls

Ingredients

  • leftover nut pulp (I got 3/4 from 1 cup soaked almonds)
  • 1 cup raw almonds
  • 1 cup shredded coconut
  • 1/4 cup cacao nibs
  • 1 tsp cinnamon
  • 1/4 cup cacao powder
  • 2 tbsp homemade almond milk (or other non-dairy milk of your choice)
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • dash of sea salt
  • sweetener of your choice (I use this stevia which I like very much)

Throw everything into a food processor and blend until a dough is formed. If it’s still dry try adding some more non-dairy milk. Use a scoop to make portions and roll into balls. Store in fridge or freezer. If storing in the freeze (as I do), let defrost slightly for a few minutes then enjoy!

If you make these (or any other recipe on the site) I’d LOVE to see your creations! Please post your pictures in the comments below or on instagram using #freshlydafna and please tag @freshlydafna.

Looking for more balls – check out these guys.

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

What’s with the affiliate links? I am not sponsored by any company or product. I am always trying out new products and really read labels carefully to ensure I’m selecting quality foods from companies with good practices. The links are to help show you which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Freshly Dafna.

Nut Pulp Energy Balls (paleo, keto, vegan)

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I HATE wasting food.

I always feel so fortunate to live in an area that has city composting which makes good of all the inedible peels, cores, stems, and unfortunate dropped food situations. And even though I know our organic food “waste” will be re-purposed, I always try to generate as little as possible. And yes, I’ll readily admit that I’m just avoiding taking out the compost so often. So  with motivations both selfish and pure, I am always imagining ways to use as much of our food as possible so as little as possible goes to waste.

Since I’ve committed to making our nut milks instead of purchasing the store bought gum-filled versions, there’s always the inevitable question of what to do with the nut pulp.

These energy balls use the leftover from the nut milk squeezing process as the base and are the perfect snack for any time of day. They are packed with healthy fats are super low carb and sugar free or low sugar depending on your sweetener of choice and will give you that extra boost of energy.

In this recipe I used cashew pulp left over from making vanilla cashew milk, but any nut pulp will do.  If you’re not making your own nut milk, this might just be the reason to start! Not to mention that homemade nut milks taste way better, do not contain any weird ingredients, and is cheaper! Plus you get to make these balls afterwards!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats

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Nut Pulp Energy Balls

These energy balls utilize nut pulp leftover from homemade almond milks. These are perfect little bits for any time of day. Super low carb and high in those good fats and of course delicious!

gluten free/ dairy free/keto/vegan/low carb/grain free/paleo/soy free/good fats


Ingredients

  • 1/3 cup nut pulp this is what I got from starting off with 1 cup almonds
  • 1/2 cup raw almond
  • 1/2 cup coconut shreds
  • 2 tbsp coconut butter
  • 1 tbsp cashew (or other nut) milk
  • 1/4 cup cacao nibs
  • 1 tsp vanilla
  • 1 tsp cinammon
  • sweetener (stevia, chicory fiber, coconut syrup)

Instructions

  1. In a food processor blend in all ingredients (except sweetener) together by pulsing several times.

  2. Taste and sweeten as necessary with desired sweetener.

  3. Blend together until a dough forms.

  4. With an ice cream scoop, scoop and rolls into balls. 

  5. Store in freezer or fridge. Defrost slightly for a few minutes before eating. Will keep in the freezer for several weeks. 

Which brands am I using?

Nutiva Coconut Butter
Cacao Nibs

 

 

What’s with the affiliate links? I am not sponsored by any company or product. I am always trying out new products and really read labels carefully to ensure I’m selecting quality foods from companies with good practices. The links are to help show you which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Sunny Side Greens.