Description
These gingerbread bites have a chewy almond filling flavored with molasses and warming spices like ginger and cinnamon. They're coated in dark chocolate and packed with protein from the collagen peptides.
Ingredients
Scale
Gingerbread Filling
- 1/2 oz cacao butter (about 1.5 Tablespoons, melted)
- 1/2 cup almond butter (just dry roasted almonds)
- 2 Tbsp Manuka honey
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 1/2 cup collagen peptides
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
Chocolate Coating
- 5 oz dark chocolate
- 1 tsp coconut oil (optional to thin chocolate)
- flaked sea salt (optional topping)
Instructions
Gingerbread Filling
- Line an 8" x 4" loaf pan with parchment paper and set aside.
- Melt the cacao butter, either in the microwave at 20-30 second intervals, or on the stovetop, over low heat.
- Mix in the almond butter, honey, molasses and vanilla. Combine until smooth.
- Add in remaining filling ingredients. Mix until well combined.
- Scoop the mixture into your lined pan and use a spatula to press the filling down to the sides of the pan.
- Place the filling in the freezer for at least 30 minutes to set.
Chocolate Coating
- After the filling has chilled, melt the coconut oil and dark chocolate. You can melt them in the microwave at 20-30 second intervals, stirring between. Or place them in a small saucepan and melt on the stovetop, over low heat.
- Remove the filling from the freezer and cut into bite-sized pieces (I cut mine into 18 square pieces).
- Dip the fillings into the dark chocolate, coating them completely. Set them on a sheet of parchment paper for the chocolate to set.
- After all of the truffles have been dipped, drizzle the remaining chocolate over the top and add a pinch of flaked sea salt. (I poured the leftover chocolate into a small plastic bag, cut a hole in the end and piped it over each gingerbread bite.)
- Store in an airtight container or baggie in the fridge or freezer.