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Gingerbread Truffles {vegan & paleo}

pile of gingerbread truffles on plate
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★★★★★

5 from 1 review

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.

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

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

Find it online: https://www.fitmittenkitchen.com/paleo-gingerbread-truffles/