Vegan Paleo Gingerbread Truffles

Gingerbread Truffles made grain-free, vegan and paleo-friendly. The perfect quick no-bake (healthier) holiday treat. 

BRING ON THE GINGERBREAD!

All things gingerbread, for the rest of the season.

Now that Thanksgiving has come and gone it only makes sense, right?

This is food blogger logic, but hopefully you agree.

I thought it was only fair I bring you a seasonal version of one of my most popular paleo friendly treats.

I just really enjoy sharing healthier treat options with you, friends, family and anyone who is open to trying little bites of healthy-ish heaven.

There is of course a time and place for traditional desserts but the fact that we can make healthier takes on classic recipes is pretty cool too…

So without further ado:

Paleo Gingerbread Truffles

This recipe is one of those SUPER easy no-bake doo-dads (technical term) that anyone and everyone can make. They’re pretty much impossible to mess up, only require a bowl and a spoon to mix together (who doesn’t have those?) 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 they’ll 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. 

What you need

• almond flour
• coconut sugar
• gingerbread spices
• cashew or almond butter
• molasses
• cashew milk or coffee creamer
• dairy-free chocolate 
• coconut oil

 

How to make gingerbread cookie dough truffles

First mix together the flour, sugar and spices.

Then stir in cashew butter, molasses and just enough milk for the cookie dough to come together.

Next you’re just rolling up the dough into small balls – a small cookie scoop is great for this task – and placing them on a parchment lined baking sheet to store in the fridge in the freezer.

While the cookie dough chills I like to start on clean up (okay, sometimes my assistant starts on cleanup while I write up the recipe and notes) before melting down the chocolate.

The chocolate can be melted on the stovetop on low heat or in the microwave in 20 second increments – I suggest using half power if going the microwave route. Feel free to use your choice of chocolate here – Enjoy Life, Lily’s and Theo are all dairy-free options.

Then it’s time to dip, sprinkle with sea salt… and wait.

Oh and guys… THE SEA SALT. I never knew how necessary it was to sprinkle on chocolate treats until I finally bought myself some Jacobsen’s at the Tillamook Creamery. I’m not going to say you *need* it to make this recipe but man does it really take things up a notch.

Let me know if you try these! Leave a comment and review on the blog, and take a picture/tag me on Instagram!

Xx Ashley

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