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
- 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!
- 3/4 cup almond flour* (weighed 75g)
- 3/4 tsp ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp all spice
- 2 TBSP coconut sugar
- 3 TBSP cashew, almond or sunbutter
- 2 tsp pure molasses
- 2 TBSP non-dairy vanilla coffee creamer (or milk)
- 4oz dairy-free dark chocolate or 2/3 cup dark chocolate morsels
- 1/2 TBSP coconut oil
- sea salt for sprinkling
- Line small baking sheet with parchment paper; set aside.
- In medium bowl whisk together almond flour, coconut sugar and spices. Stir in nut or seed butter (make sure it’s well stirred prior to adding), molasses, and slowly add milk until mixture comes together. Mixture should be easy to roll and not crumbly.
- Using small cookie scoop or 1/2 round 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 cookie dough is chilling, prepare the chocolate coating: In a small microwave safe bowl, melt chocolate chips with coconut oil in 20 second increments, stirring in between until fully melted. Alternatively you could also melt in a small saucepan over medium-low heat, or if your toaster oven has a “warm” function that will also work. No matter which method you choose, be careful not to burn.
- Remove tray with cookie dough 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 cookie dough. 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 cookie dough truffles in covered container in fridge. Enjoy!