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)
- 1/2 cup unsweetened almond butter (unsalted)
- 1 rounded 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
Coating
- 4-5 oz dark chocolate
- 1 Tbsp coconut oil
- flaked sea salt (optional)
Instructions
- 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.
Notes
*omit salt if almond butter is salted