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
- 1/2 cup pitted Medjool dates (about 6)
- 1/2 cup unsweetened almond butter (unsalted)
- 1 rounded Tbsp molasses
- 2 Tbsp cacao powder (or cocoa powder)
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt*
Coating
- 3/4 cup dark chocolate chips
- 1/2 Tbsp coconut oil
Topping (optional)
Instructions
- Prep Dates: 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 the dates for 5 minutes.
- Make the Fillings: drain the water from the dates and place them in the food processor, along with the almond butter, and molasses. Blend, stopping to scrape the sides a few times.
- Add the cacao powder, ginger, cinnamon, nutmeg and salt. Blend until the mixture creates a sticky, cohesive dough.
- Roll the mixture into balls about 1 tablespoon in size. Place the fillings on a parchment-lined baking sheet or plate.
- Freeze Fillings: Place the truffle fillings in the freezer and freeze for at least 30 minutes to harden.
- Make Chocolate Coating: place the dark chocolate and coconut oil in a small, microwaveable dish. Melt on high at 20-30 second intervals, stirring between.
- Remove the fillings from the freezer and dip them, one at a time, into the melted chocolate. Place the truffles back on the parchment-lined baking sheet to set.
- Decorate: drizzle leftover chocolate on the dipped truffles and add a pinch of flaked sea salt.
- Storage: keep truffles in an airtight container or baggie in the fridge or freezer.
Notes
*omit salt if almond butter is salted