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    Home » Paleo

    Chocolate Gingerbread Truffles (Paleo, Vegan)

    Published: Nov 12, 2019 · by Katie

    Jump to Recipe·Print Recipe

    These chocolate gingerbread truffles are the perfect paleo dessert for the holidays! They have an almond butter and date filling that's flavored with molasses and spices, then dipped in dark chocolate. This gingerbread truffles recipe is paleo, vegan and no bake.

    top view of gingerbread truffles on parchment paper

    Just like fudge and sugar cookies, truffles are a MUST during the holiday season!  Can we all agree?

    These chocolate gingerbread truffles are a tasty little sweet treat and no one will ever guess they're healthy. 

    Unlike most gingerbread truffle recipes (that contain cream cheese and gingerbread cookie crumbs) these truffles are completely grain free, gluten free and dairy free.   

    These vegan gingerbread truffles have a creamy date, almond and gingerbread flavored filling that's coated in rich, dark chocolate. Not only are they secretly healthy, but they're also paleo, vegan and kid approved.  Even my oldest son, who isn't too fond of gingerbread, gave these two thumbs up.

    Why You'll Love these Chocolate Gingerbread Truffles

    • gluten free and grain free - made without oats and without cookie crumbs
    • dairy free - no cream or butter
    • paleo and vegan friendly
    • no added sugar - sweetened with dates
    • flavored with real spices
    gingerbread truffles dipped in chocolate and topped with flaked sea salt

    Ingredients

    These truffles have a creamy gingerbread filling and dark chocolate coating.  The gingerbread flavor is rich, but not over-powering and is complimented by the dark chocolate.

    Here's what you need to make them:

    Gingerbread Filling

    • dates (I used Medjool Dates)
    • almond butter (sunflower seed butter for nut free)
    • molasses
    • ginger
    • cinnamon
    • nutmeg
    • salt
    • cocoa powder

    Chocolate Coating

    • dark chocolate (I recommend 70-85% dark)
    • coconut oil
    • flaked sea salt (optional)
    showing the inside texture of these chocolate gingerbread truffles

    How to Make Gingerbread Truffles

    To make these paleo gingerbread truffles, you'll need a food processor or high powered blender.  It's necessary for blending the dates. 

    Make the Filling

    First, soften the dates by soaking them in boiling (or just very hot) water for 5 minutes. To do this, place the dates in a small bowl. Boil some water on the stove top (or in the microwave) and pour the water over the dates so that they are fully submerged.

    Drain the water from the dates, then place them in the food processor, along with the almond butter, molasses, ginger, cinnamon, nutmeg and salt. Blend, stopping to scrape the sides a few times.

    Next, add the cocoa powder. Blend until the mixture is a thick, sticky dough that can easily mold into the shape of a ball. If your mixture is not sticky enough, continue blending. If it still wont shape into balls, then add a teaspoon of water.

    Roll the dough into balls, about 1 tablespoon in size, making approximately 16 truffles.  Place the truffles on a flat surface such as a small baking sheet or plate.

    how to make gingerbread truffles

    Freeze the Truffles

    Freeze the truffles for at least 20 minutes to let the filling harden.

    Dip the Truffles in Dark Chocolate

    Next, melt the dark chocolate and coconut oil in a small saucepan, over low heat.  Stir frequently until mixture is fully melted. 

    Remove the balls from the freezer and dip, one at a time, into the melted chocolate. Place them on a sheet of parchment paper to set.

    Drizzle the leftover chocolate on the dipped truffles and add a pinch of flaked sea salt before chocolate has time to set.

    side view of truffles

    Storage

    These paleo truffles are best stored in the fridge or freezer but can be kept at room temperature for up to one day. Place them in an airtight storage container or baggie for up to two weeks in the fridge or two months in the freezer.

    More Paleo Vegan Truffle Recipes

    pistachio truffles

    Pistachio Truffles

    Vegan-Dark-Chocolate-Truffles-Recipe

    Hazelnut Truffles

    fig-truffles

    Fig Truffles

    FAQ

    Can I make these gingerbread truffles nut free?

    Yes, simply swap the almond butter with sunflower seed butter for a nut free version.

    What's the texture of these chocolate truffles?

    These truffles have a soft, chewy interior and a firm chocolate shell. The truffles are soft and easy to eat.

    Print
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    top view of gingerbread truffles on parchment paper

    Chocolate Gingerbread Truffles (Paleo, Vegan)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 20 minutes
    • Freeze Time: 20 minutes
    • Cook Time: 0 minutes
    • Total Time: 40 minutes
    • Yield: 16 truffles
    Print Recipe
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    Description

    These healthy gingerbread truffles have a creamy date, almond and gingerbread flavored filling and a dark chocolate coating.  They're the perfect holiday treat to share!


    Ingredients

    Scale

    Filling

    • 6 Medjool dates (100g pitted)
    • ½ cup unsweetened almond butter (unsalted)
    • 1 rounded Tbsp molasses
    • ½ tsp ground ginger
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp salt*
    • 2 Tbsp cocoa powder

    Coating

    • 4-5 oz dark chocolate
    • 1 Tbsp coconut oil
    • flaked sea salt (optional)


    Instructions

    1. Place pitted dates in a small bowl.  Boil a pot of water and pour over dates, covering them so that they are fully submerged in water.  Soak dates for 5 minutes.
    2. Drain the water from the dates and place them in the food processor, along with the almond butter, molasses, ginger, cinnamon, nutmeg and salt.  Blend, stopping to scrape the sides a few times.
    3. Add the cocoa powder and blend again.  The mixture should be a thick, sticky dough that can easily mold into the shape of a ball.
    4. Roll the dough into balls about 1 tablespoon in size.  Place the rolled balls on a flat surface such as a small baking sheet or plate.
    5. Freeze the truffles for at least 20 minutes to harden.
    6. Melt the dark chocolate and coconut oil in a small saucepan, over low heat.  Stir frequently until the mixture is fully melted. 
    7. Remove the balls from the freezer and dip, one at a time, into the melted chocolate.  Place the dipped balls on a piece of parchment paper.
    8. Drizzle leftover chocolate on the dipped truffles and add a pinch of flaked sea salt.
    9. Best stored in fridge up to two weeks.

    Notes

    *omit salt if almond butter is salted

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for gingerbread truffles
    « Gluten Free Maple Pecan Bars (Paleo, Vegan)
    Banana Pear Bread (Gluten Free, No Sugar Added) »

    Reader Interactions

    Comments

    1. Susi Gebauer

      December 10, 2019 at 9:55 pm

      Hello. Is chocolate not dairy?

      Reply
      • Katie

        December 11, 2019 at 5:09 am

        Hi! It depends on the brand and type of chocolate you purchase. Not all brands contain dairy.

        Reply
    2. Amanda

      December 11, 2019 at 1:36 pm

      Could the finish product be frozen (after dipped in the chocolate) for a couple weeks?

      Reply
      • Katie

        December 11, 2019 at 5:42 pm

        They should keep well in the freezer 🙂

        Reply
    3. Kate Schofield

      January 24, 2021 at 3:42 am

      Hi do these have a calorific value please per truffle.
      Some of my household are doing calorie counting others paleo/Leto
      This would really help.
      Kate

      Reply
    4. Katie

      November 12, 2021 at 2:22 pm

      These gingerbread truffles are fantastic! Been making them for years. I hope you all love them.

      Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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