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top view of gingerbread truffles on parchment paper

Chocolate Gingerbread Truffles (Paleo, Vegan)

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  • Author: Katie
  • Prep Time: 20 minutes
  • Freeze Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 16 truffles 1x

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

Coating


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