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Chocolate Gingerbread Truffles (Paleo, Vegan)

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


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



  1. Add all filling ingredients, except cocoa powder, to the food processor.  Blend, stopping to scrape the sides a few times.
  2. Add the cocoa powder and blend again.  Mixture should be a thick, sticky dough that can easily mold into the shape of a ball.
  3. 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.
  4. Freeze the truffles for at least an hour, letting the dough harden.
  5. Melt dark chocolate and coconut oil in a small saucepan, over low heat.  Stir frequently until mixture is fully melted. 
  6. 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.
  7. 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.
  8. Best stored in fridge


*omit salt if almond butter is salted

Keywords: truffles, gingerbread, egg free, Vegan, Paleo, dessert, holiday