Warming spices, molasses, dates and chocolate make these bite sized truffles simply irresistible. They have a gooey center and coated in rich dark chocolate and crumbled ginger snaps. If you could eat gingerbread cookie dough I think that it would taste exactly like these!
The Ingredients
- Dates. Use large, soft Medjool dates. They’re what give the truffles a smooth and creamy consistency.
- Almond butter. Runny almond butter helps to give the truffles a creamy texture. Cashew butter can be substituted.
- Almond flour. It helps to firm up the truffles while keeping them grain free.
- Molasses. Essential for the gingerbread flavor. Use unsulfured molasses because it’s less processed.
- Spices. Cinnamon, ginger, nutmeg, all spice and cloves give the truffles its gingerbread flavor.
- Dark chocolate. Use your favorite dark chocolate to coat the truffles.
- Ginger snap cookies. These will form the coating and garnish for the truffles. I used Midel Ginger Snaps that are vegan and gluten free.
How To Make The Truffles
These truffles can be made in a food processor in about 15 minutes! Coat them in melted dark chocolate or crushed ginger snap cookies, they are truly so simple and delicious!
- Process all of the ingredients until it forms a crumbly, sticky consistency.
- Roll into balls.
- Dip half of the truffles in melted chocolate.
- Coat the rest in crushed ginger snap cookies.
Why You Will Love These Truffles
✓ Smooth and creamy
✓ Warming spices
✓ Nutritious ingredients
✓ Not too sweet
✓ Easy to make
✓ Fun for entertaining and gifting
✓ Vegan and grain free
Looking For More Truffle Recipes?
- Vegan Rum Balls
- Chocolate Orange Vegan Truffles
- Pumpkin Spice Chocolate Vegan Truffles
- Lavender Vegan Cream Truffles
Or More Holiday Recipes?
- Matcha Christmas Tree Cookies
- Chocolate Donuts With Candied Orange And Ginger
- Gingerbread Stained Glass Cookies
- No Bake Chocolate Mint Squares
I love gingerbread and I love chocolate truffles so these are a match made in heaven! The gooey center, warming spices and rich coating make them completely irresistible. They’re so simple to make but I think that they can stand up to any elegant dessert this holiday season! I hope you enjoy this recipe and I wish you a warm, joyous and delicious holiday season!
Gingerbread Truffles (Vegan, Gluten Free)
Ingredients
- 9 large Medjool dates
- 3/4 cup almond flour
- 1/4 cup almond butter
- 1 tablespoon molasses
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/8 teaspoon cloves
- 1/2 cup chopped dark chocolate
- handful ginger snap cookies, crushed, for garnish
Instructions
- Soak the dates for 15 minutes in hot water. In the meantime add 8-10 ginger snap cookies to a food processor and process to crumbs. Transfer to a small bowl.
- Drain and pit the dates. To the same food processor (there's no need to wash it, it's ok if there are a few crumbs left in it) add the dates, almond butter and molasses. Process until it forms a thick paste. Add the almond flour, vanilla extract, cinnamon, ginger, nutmeg, cloves and all spice. Process until combined. It should look crumbly but stick when pressed together.
- Rolls the mixture into 16 balls and place on to a tray lined with parchment paper.
- Place the chopped chocolate in a medium sized bowl. Fill a small pot with 2 inches of water and bring to a simmer. Place the bowl with the chocolate on top of the pot, making sure the water is not touching the bottom of the bowl (double boiler method). Stir the chocolate occasionally until it's melted, about 7-10 minutes. Alternatively it can be melted in a microwave at 30 second intervals, stirring at each one.
- Dip half of the truffles into the melted chocolate and place them on the lined tray. Sprinkle with some of the ginger snap crumbs. Roll the other half in the ginger snap crumbs to coat. Store the truffles in a sealed container in the fridge. They will last up to a week. Enjoy!
Nutrition
DID YOU MAKE THIS RECIPE?
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