• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Desserts Easy Gingerbread Truffles
P Paleo GF Gluten-Free DF Dairy Free V Vegan

Easy Gingerbread Truffles

Jump to Recipe Rate Recipe
Posted:12/21/21
Updated:12/21/21

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! 

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

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
almond flour in glass bowl next to red plaid spatula, bowl of almond butter and molasses next to small whisk, chocolate chips in measuring cup and milk in bowl

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.

gingerbread truffle dough on lined baking sheet with cookie scoop next to glass bowl and chocolate chips

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.

chocolate covered gingerbread truffles next to empty bowl of melted chocolate

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.

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter

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.

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

More Vegan Dessert Recipes

  • Healthy Buckeye Balls
  • Healthy Chocolate Turtles
  • Healthy Cookie Dough Bars

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

Print

Gingerbread Truffles {vegan & paleo}

pile of gingerbread truffles on plate
Print Recipe
Pin Recipe

★★★★★

5 from 1 reviews

No-bake gingerbread truffles made with almond flour, nut or seed butter, a hint of molasses and gingerbread spices. Vegan, grain-free, paleo-friendly and ready in 30 minutes.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 14 truffles 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

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

  1. Line small baking sheet with parchment paper; set aside.
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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!

Nutrition

  • Serving Size: 1 ball
  • Calories: 66
  • Sugar: 5
  • Sodium: 9
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 0

Keywords: healthy christmas desserts, paleo dessert recipes, vegan truffles

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

cream cheese frosted sweet rolls on plate with raspberries and pistachios
Previous Post
Raspberry Sweet Rolls
lentil pumpkin curry in white dish with rice, naan bread and topped with pomegranates, with naan bread on plate in corner, pomegranate in corner next to yogurt and rice bowl in bottom corner
Next Post
Lentil Pumpkin Curry

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elizabeth says

    11/26/2018 at 11:00 am

    These look delicious! I made (and loved) your oatmeal gingerbread energy balls last holiday season…even for breakfast, haha. Looking forward to making these as well. Thanks for all the great recipes!

    Reply
    • Ashley says

      12/5/2018 at 7:33 am

      Thank you for your comment!! Hope you enjoy these too, Elizabeth!

      Reply
  2. Bryan says

    12/5/2018 at 1:37 am

    This looks really good! My wife and I could probably eat these all day long honestly haha

    ★★★★★

    Reply
    • Ashley says

      12/5/2018 at 7:32 am

      Lol yes they’re too easy to snack on! Best hide some in the freezer 🙂

      Reply
  3. Caroline C says

    12/21/2020 at 10:18 am

    If you -had- to chose one of the nut/seed butters to use in this recipe, which one would you chose?! They all sound good!

    Reply
    • Ashley says

      12/21/2020 at 10:43 am

      Cashew butter is always a favorite because of it’s rich buttery flavor!

      Reply
  4. Caroline C says

    12/21/2020 at 10:20 am

    Also, really embarrassed by my spelling error – chose…meant to type choose!! Doing too many things at once ??‍♀️

    Reply
    • Ashley says

      12/21/2020 at 10:43 am

      Lol ?

      Reply

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!
1737 shares