Chocolate Gingerbread Truffles (Paleo, Vegan)

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.

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.

Recipe Highlights

These easy gingerbread truffles are:

• dairy free
• gluten free
• grain free
• paleo
• vegan
• sweetened with dates
• flavored with real spices

They're made with REAL ingredients that are easily accessible and nutritious.

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)

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.

Storage

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.

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