Nothing says holiday like gingerbread spiced truffles! These are easy to make and ideal for gifting or sharing. Made with chocolate, cashews, dates, and spices.
The BEST Paleo, Gluten-Free Gingerbread Truffles You'll Ever Eat!
Introducing you to my favorite holiday treat, homemade truffles. I pretty much always have a batch hanging out in the freezer for snacking. Last year I shared my salted tahini truffles and earl grey truffles. This year it is all about the gingerbread!
Holiday warming spices, a touch of molasses, dark chocolate, oh yeah… this is Christmas in a bite!
The other night we had a BIG night of Christmas movies, wrapping presents, and gingerbread truffles. It was perfect.
Truffles are an easy, yummy treat full of wholesome ingredients. Every holiday cookie platter needs some truffles, trust me!
Let's get rolling!
INGREDIENTS NEEDED TO MAKE GINGERBREAD TRUFFLES:
Detailed measurements and ingredients can be found within the recipe card at the end of this post. Gingerbread truffles are made using wholesome ingredients like cashew butter, dates, and chocolate!
- Cashew Butter: I love the rich creamy deliciousness of cashew butter, but you can substitute almond butter or sunflower butter.
- Dates: Dates are the sticky sweetness that your truffles need!
- Coconut Flour: Coconut flour is basically pure fiber, so that's good 🙂 It is also the perfect binder to firm up the dough.
- Molasses: Rich dark molasses will give you that necessary gingerbread flavor.
- Cinnamon, Ginger, Nutmeg: Don't skimp on spices! I love the deep flavor of ginger, cinnamon, and nutmeg.
- Chocolate: The darker the better!
- Coconut Oil: Just a touch of coconut butter helps to make a firm shiny chocolate shell.
TOOLS YOU WILL USE:
How to Make Gingerbread Truffles!
When I say this recipe is easy I mean EASY! Gather all of your ingredients and place the dates, cashew butter, molasses, and spices in the food processor. Process until smooth.
HOT DATE TIP! If your dates are older (i.e. hard) soak them in hot water for 5-10 minutes to soften.
Add the coconut flour to the mixture and process until well combined. The mixture will be sticky.
Remove the “dough” from the food processor and add to a bowl. Chill for 30 minutes.
While the dough is chilling melt chocolate chips with coconut oil. You can do this by microwaving for 20-second intervals and stirring well between each interval to make sure the chocolate doesn't burn.
COCONUT OIL TIP: Adding coconut oil to the chocolate helps to make a hard chocolate shell on the truffles.
ROLLING TIME! Remove the dough from the fridge and roll into balls. Dip each ball into the chocolate using a fork, glide the fork against the chocolate bowl to remove excess chocolate.
Place chocolate-covered truffles on a small sheet tray lined with parchment paper.
Once all truffles are coated return to the fridge or freezer for an additional 30 minutes.
HOW TO STORE GINGERBREAD TRUFFLES:
I store the truffles in the freezer and eat them right out of the freezer too! Store in an airtight container, they will keep for several months.
When you serve the truffles they can sit out (on a beautiful Christmas plate naturally!) for several hours, but I do then place them back in the freezer – if they all haven't been gobbled up!
MAKE THE SEASON MERRIER WITH GINGERBREAD TRUFFLE GIFTS!
Package the truffles in beautiful cellophane bags with a bow and gift to all of your favorite people.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is naturally gluten-free, paleo, vegan, vegetarian, and low-fodmap (if you tolerate molasses).
MORE CHOCOLATE RECIPES YOU WILL LOVE:
I can’t wait for you to try these Gingerbread Truffles! When you make them, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
- Melt chocolate chips either over a double boiler (if you don't have a double boiler pot, place a metal bowl inside a small pot, place 2-3 inches of water in the pot and bring to a boil. Carefully whisk chocolate chips in a metal bowl until melted, being careful not to splash water into the chocolate), or melt in the microwave in 20 second intervals stirring between each interval to assure you don't burn the chocolate. Add coconut oil and stir until chocolate is shiny.
- Roll gingerbread mixture into 1 inch balls and dip each ball into the chocolate using a fork. Make sure the gingerbread balls are completely covered in chocolate and drain additional chocolate off of the truffle by tapping the fork on the edge of the bowl, place on a sheet pan lined with parchment paper. Continue until all of the gingerbread mixture is rolled into balls and dipped in chocolate. Finish by drizzling any extra chocolate over the truffles.
- Place in the freezer to set for 30 minutes.
- You can store the gingerbread truffles in your fridge or freezer. I prefer keeping them in the freezer.
- If your dates are hard place them in a bowl of hot water for 10 minutes before processing with other ingredients.
- If your dough is too soft add 1 additional tbsp of coconut flour. The dough should be super tacky and sticky.
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