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.
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.
These easy gingerbread truffles are:
- dairy free
- gluten free
- grain free
- sweetened with dates
- flavored with real spices
They're made with REAL ingredients that are easily accessible and nutritious.
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:
- Dates (I used Medjool Dates)
- almond butter (sunflower seed butter for nut free)
- cocoa powder
- dark chocolate (I recommend 70-85% dark)
- coconut oil
- flaked sea salt (optional)
How to Make Chocolate 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.
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.
These 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 air-tight storage container or baggie for up to two weeks in the fridge or two months in the freezer.
More Paleo Vegan Truffle RecipesPrint
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!
- 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.
- 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.
- 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.
- 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.
- Freeze the truffles for at least 20 minutes to harden.
- Melt the dark chocolate and coconut oil in a small saucepan, over low heat. Stir frequently until the mixture is fully melted.
- 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.
- Drizzle leftover chocolate on the dipped truffles and add a pinch of flaked sea salt.
- Best stored in fridge up to two weeks.
*omit salt if almond butter is salted
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