Gingerbread Truffles made grain-free, vegan and paleo-friendly. The perfect quick and easy no-bake holiday treat that just so happens to be healthy!
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An Easy No Bake Holiday Dessert
This recipe is one of those SUPER easy no-bake recipes that anyone and everyone can make. They’re pretty much impossible to mess up, only require a bowl and a spoon to mix together and are ready in about 30 minutes.
That means if you have a cookie exchange coming up or a holiday party in the evening, you can run to the store and grab these ingredients and these vegan truffles be ready with plenty of time before you’re rushing out the door.
They also keep well in the fridge if you’re planning ahead…
Kudos to those of you that have that figured out during the holiday season.
Less than 10 Ingredients
For these gingerbread truffles you just need a small list of ingredients and you might already have everything you need in your pantry! If you’re looking for a healthy pantry staples list, check out this post.
Here’s what you need:
- almond flour
- coconut sugar
- gingerbread spices
- cashew or almond butter
- molasses
- non-dairy milk or coffee creamer
- dairy-free chocolate
- coconut oil
How to Make
Here’s a quick step-by-step overview of how to make this easy vegan dessert, with the full ingredients list, amounts and instructions in the recipe card below.
1 – Mix together wet ingredients
In a medium bowl mix together cashew butter, sugar and molasses.
2 – Add dry ingredients
Stir in the almond flour and gingerbread spices, and then enough milk for the dough to come together. You want it to be like a soft cookie dough.
3 – roll into balls & freeze
Next you’re just rolling up the dough into small balls and placing them on a parchment lined baking sheet to store in the fridge or the freezer.
TIP: Use a small cookie scoop for easy dispensing.
4 – melt the chocolate
While the cookie dough chills, melt the chocolate.
The chocolate can be melted on the stovetop on low heat or on half power in the microwave in 20 second increments.
Be sure to use a high quality chocolate here – Enjoy Life, Lily’s and Theo are all dairy-free options and melt well with a little bit of coconut oil.
Step 5 – dip and set
Then it’s time to dip the gingerbread truffle balls into the melted chocolate, sprinkle with sea salt and allow the chocolate to set.
Storing
These vegan gingerbread truffles keep best in the fridge but as long as it’s not too hot out, you can set them on a tray if planning them for a party or for a holiday cookie exchange.
They’ll keep well in a closed storage container – enjoy within 2 weeks.
More Vegan Dessert Recipes
Let me know if you try this recipe! Leave a comment and review on the blog – I love hearing from you and it helps others learn more about the recipe too. Xx Ashley
Gingerbread Truffles {vegan & paleo}
Ingredients
cookie dough truffles
- 3 tablespoons creamy cashew butter, sunbutter or tahini can also be used
- 2 tablespoons coconut sugar, or granulated sugar of choice
- 2 teaspoons pure molasses
- 3/4 cup almond flour*, weighed 75 grams
- 3/4 teaspoon ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon all spice
- 2 tablespoons non-dairy coffee creamer, or milk/cream of choice
chocolate coating
- 4 ounces dairy-free dark chocolate, equal to about 2/3 cup chocolate morsels
- 1/2 tablespoon coconut oil
- flaked sea salt, optional
Instructions
- Line small baking sheet with parchment paper; set aside.
- In a medium bowl stir together nut butter or seed butter (make sure it’s well stirred prior to adding into the bowl), coconut sugar and molasses. Stir in almond flour and gingerbread spices, then slowly add milk until mixture comes together. Mixture should be easy to roll and not crumbly.
- Using small cookie scoop or 1/2 tablespoon, shape dough into little balls – you should get about 14. Place dough balls on lined cookie sheet; place in freezer for 15 minutes.
- During the last few minutes while the dough is chilling, prepare the chocolate coating: In a small microwave safe bowl, melt chocolate chips with coconut oil on half power in 20 second increments, stirring in between until fully melted. Alternatively you could also melt in a small saucepan over low heat.
- Remove cookie dough tray from freezer; use a spoon to dip the cookie dough balls into the chocolate, setting back onto parchment paper. The chocolate should set rather quickly with the cold truffles. Drizzle any remaining chocolate over top of the truffles and top with sea salt flakes. Pop back in fridge to speed up process if desired.
- Store gingerbread cookie dough truffles in covered container in fridge. They can be set out at room temperature as long as it’s not too hot. Enjoy!
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