The idea for this recipe all began when I decided I wanted to remake Ben & Jerry’s Cinnamon Buns ice cream (aka the best thing to ever hit your taste buds). I had to come up with something to mimic the chewy, delicious cinnamon roll balls that seriously taste like the center of a cinnamon roll. Of course, these aren’t paleo whatsoever, so it was kinda tough. However, once I finally came up with a base recipe, I discovered that they could be made into snicker doodle cookies, no bake cinnamon roll balls, or cinnamon cereal. I’ll just stick with no bake cinnamon roll balls for now, but if you’d like them as cookies or cereal all you have to do is add more maple syrup (or other sweetener), 1/2 teaspoon baking soda, and a pinch of salt and bake at 350° for about 8 minutes. However, my absolute favorite way to enjoy these is in my Pumpkin Cinnamon Buns Ice Cream, so check that recipe out if you want something totally and completely delicious.
No Bake Cinnamon Roll Balls:
serves: 4-8 prep time: 5 minutes total time: 15 minutes
- 1/2 cup tapioca flour
- 2 Tablespoons coconut flour
- 1 1/2 teaspoon cinnamon
- 2 Tablespoons coconut oil, melted
- 2 Tablespoons maple syrup or honey
- ∼1/4 cup coconut milk or almond milk
- Mix the tapioca flour, coconut flour, and cinnamon in a bowl.
- Add melted coconut oil and maple syrup. The mixture will be chunky, but pour the coconut/almond milk in one tablespoon at a time until it is stir-able. You may need more than 1/4 cup milk, depending on what brand of flours you use.
- Roll the mixture into golf ball sized balls. (If you are making this for my Pumpkin Cinnamon Buns Ice Cream, roll them into dime-sized balls.)
- If you would like the balls softer, you can eat them right away. Otherwise, you can freeze them for about 10-15 minutes.
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