Just like fudge, and sugar cookies, truffles are a must during the holiday season! Or, at least that’s my thinking. These Chocolate Gingerbread Truffles are a tasty little sweet treat that no one will ever guess are healthy. Consisting of a creamy date, almond and gingerbread flavored filling and an outer coating of dark chocolate, these truffles are a holiday must have!
Not only are they secretly healthy, but they’re also Paleo, Vegan and kid approved. Even my 5 year old son who isn’t too fond of gingerbread gave these two thumbs up.
After a quick google search, you’ll find that most of the top chocolate gingerbread truffle recipes are anything but healthy. Many contain cream cheese and gingerbread cookie crumbs. But not these!
Gingerbread Truffles that are Actually Healthy
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.
Ingredients in Paleo Gingerbread Truffles
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.
The main filling ingredients are Medjool dates, unsweetened almond butter and cocoa powder. If using unsalted almond butter, add a pinch of salt to enhance the flavor.
For the gingerbread flavoring, molasses, ground ginger, cinnamon and nutmeg are needed. In combination, these spices create a beautiful, earthy flavor – just what every gingerbread dessert needs.
Lastly, the dark chocolate coating… I recommend a chocolate with a cocoa content of at least 75%. Melting the chocolate with coconut oil makes the mixture runnier and easier to handle. But, it’s not required. For an extra garnish, add a pinch of coarse sea salt on top. This not only makes the truffles more appealing, but adds to the flavor as well.
How to Make Chocolate Gingerbread Truffles
To make these truffles, you’ll need a food processor or high powered blender. It’s necessary for blending the dates. However, if you choose to use another sweetener (like date paste or maple syrup) then these truffle can be made in a mixing bowl. Just note, I do not know the exact quantities necessary for making these substitutions. You’re on your own if you go with another sweetener.
First, add all filling ingredients, except the cocoa powder, to the food processor. Blend, stopping to scrape the sides a few times.
Add the cocoa powder and blend again. 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. This will make approximately 16 truffles. Place the rolled balls on a flat, movable surface such as a small baking sheet or plate.
Freeze the truffles for at least an hour, letting the dough harden.
Next, melt the dark chocolate and coconut oil in a small saucepan, over low heat. Stir frequently until mixture is fully melted. Then, remove the balls from the freezer and dip, one at a time, into the melted chocolate. Note: this process is messy! I just used my fingers to dip the balls and then placed them on a wire cooling rack to let the chocolate drip down. However, placing them on a sheet of parchment paper works well too!
If you have leftover chocolate, drizzle the remaining chocolate over the dipped truffles. This creates a more professional look. Add a pinch of flaked sea salt before chocolate has time to set.
Store truffles in the fridge or freezer.
This simply delicious, gluten free and dairy free truffle recipe makes 16 bite-sized truffles. They are perfect for a holiday gathering or to prep and store for a quick, healthy treat.
I love them with a pinch of sea salt on top, but there are many other topping options. For a more festive look, add colored sprinkles. Finely chopped nuts, shredded coconut, bee pollen or cinnamon are other fun toppings that add a small pop of color and texture.
More Paleo Chocolate Recipes
For more Paleo chocolate recipes, check these out:Print
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!
- 6 Medjool dates (100 g)
- 1/2 cup unsweetened almond butter (unsalted)
- 1 Tbsp molasses
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt*
- 2 Tbsp cocoa powder
- 4–5 oz dark chocolate
- 1 Tbsp coconut oil
- coarse sea salt (optional)
- Add all filling ingredients, except cocoa powder, to the food processor. Blend, stopping to scrape the sides a few times.
- Add the cocoa powder and blend again. 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, movable surface such as a small baking sheet or plate.
- Freeze the truffles for at least an hour, letting the dough harden.
- Melt 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 the dipped balls on a wire cooling rack or piece of parchment paper for chocolate to set.
- If you have leftover chocolate, drizzle the remaining chocolate over the dipped truffles. Add a pinch of flaked sea salt before chocolate has time to fully set.
- Best stored in fridge
*omit salt if almond butter is salted
Keywords: truffles, gingerbread, egg free, Vegan, Paleo, dessert, holiday