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Paleo Coconut Fig Dough Balls (and getting off sugar)

Posted on Apr 2, 2014 | 4 comments

Paleo Coconut Fig Dough Balls (and getting off sugar)

Paleo Coconut Fig Dough Balls (and getting off sugar)


 

These Paleo Coconut Fig Dough Balls are one of my easiest to make recipes because they are not cooked! Just make the dough, roll them up and freeze the batch. Presto, instant paleo dough balls stashed in the freezer for a quick treat anytime you need one. You cannot mess up this easy recipe, I promise!

 

This recipe was inspired by all the years when my girls would be selling tubs of cookie dough and wrapping paper for school fund-raisers and we would never actually bake any dough balls, just eat them raw, straight from the freezer. Now we have a much healthier, paleo version that we can still sneak into the kitchen and eat right out of the freezer. This Paleo Coconut Fig Dough Balls recipe is dedicated to you, Coco and Goose, with so many fond memories.

 

I’ve been posting a lot of dessert or “sweets” recipes on the site because so many people ask me for ideas for those kinds of “treats”. Many people do fine coming up with paleo meals (e.g. baked chicken, mashed potatoes and roasted broccoli and carrots), but are more challenged with creating desserts or sweet treats that do not contain refined, processed sugars. Paleo Coconut Fig Dough Balls is a perfectly simple recipe to try if you are new to making paleo desserts.

 

The best advice I have for you is to pretend that those sugars simply do not exist anymore, and go from there.  No sense whining, “but my favorite cookies call for white and brown sugar, there’s no way I can make “X” without sugar”. Please. Get over your stuck-in-the-way-it’s-always-been-done rut.  Move forward. Cook, live life, (and see and feel the health benefits), as if sugar no longer exists.  All gone, no more, ancient history, never to be seen again. Trust me on this one, it is easier to rip the band-aid off quickly and get off the stuff all at once, cold turkey. (L-glutamine several times a day will help with cravings, acetaminophen will help if you get a sugar-withdrawal headache ).

 

Go back to the drawing board and start working on dessert ideas while pretending that the only sweetener choices are: birch xylitol, organic honey, organic maple syrup and SweetLeaf stevia liquid drops (1).  I, myself, usually stick with only using stevia and xylitol as my sweeteners because too much of anything else can bring on fatigue and a drop in my mood. Experiment with sweeteners and notice your own reactions to figure out what is best for your body. Paleo Coconut Fig Dough Balls can be one of the first recipes you try. If I can go sugar-free, you can too! 

 


Paleo Coconut Fig Dough Balls

 

  • Coconut_Fig_Dough_BallsPrep time:  10 minutes
  • Cook time:  none (these are not cooked)
  • Servings:  12 walnut sized balls

 

  • 2 TBS. melted coconut oil
  • 2 TBS.  melted grass-fed butter, or ghee, or walnut oil
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 tsp. birch xylitol, or organic maple syrup, or 16 drops SweetLeaf liquid stevia**
  • 1 cup almond flour, almond meal, or cashew meal
  • 1/2 cup finely shredded coconut
  • 1/2 cup very finely chopped dried black mission or calimyrna figs, or dark raisins, or currants, dark chocolate chips, or unsweetened cacao nibs or chocolate chips (banting)
  • (optional, use if you want a drier texture) – add 2 TBS. tapioca starch or arrowroot flour

 


1) Mix oil, butter, salt, vanilla and sweeteners well. Note, if you use only stevia drops, add another 2 tsp. of either oil for moisture.

2) Add in the remaining ingredients. (You can microwave the dough a bit to soften it, if it starts to become too hard to handle).

3) Allow to cool down in the fridge for a while, then shape into any size paleo dough balls you like. 

 

Keep in the fridge if you will eat them in a couple of days, or place in the freezer in an airtight container to store longer. 

 

Paleo Coconut Fig Dough Balls taste equally good eaten chilled or frozen, but my favorite is frozen!

 

** I only use the brand called SweetLeaf Liquid Stevia Sweet Drops because they use only cold water to extract the flavoring from the stevia leaves, no chemicals, no alcohols, no petroleum products, no enzymes. I use their liquid stevia, not their powdered product because the powdered contains inulin, which though it is a beneficial natural fiber, some people, especially those intolerant to some FODMAP foods, cannot digest much inulin without experiencing bloating and gas.

 

 

Coconut_Fig_Dough_Ball

 

4 Comments

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  1. Megan

    Made these using half almond flour, half almond meal. Made it a bit thicker and I liked the consistency! (I doubled the recipe)

    • admin

      Thanks for the idea Megan, you are always great at tinkering with my recipes. I really appreciate your input and support.

      I also heard from a reader who said, instead of ALL almond flour, she used 3/4 cup almond flour and 1/4 cup arrowroot starch, to get a different consistency, and she liked that very much too.

  2. Janet

    Trust me! If Payton was able to get off sugar (and milk chocolate), i bet you will be able to as well 😉 – said with love 🙂

    • admin

      Hee, hee. Yep, coming from someone who knew me back in the day of eating about 500 calories per day from chocolate, it is possible. Difficult, with backsliding, but doable. Thankfully, I have learned to make all new chocolatey treats, that satisfy the taste buds without sending my brain off into a cranky confused fog bank!

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