Gingerbread Truffles

– 1 cups walnuts – 1/2 cup pitted dates – 1/4 cup flax meal – 1 tsp cinnamon powder – 1 tsp ginger powder – 1/4 tsp salt – 2 tbsp molasses – 1 tbsp vanilla extract – 3 tbsp unsweetened coconut milk

In a food processor/grinder combine all the ingredients (except chocolate chips)

Grind it until it starts to stick to each other and forms a soft dough like consistency.

Take its blade out and scoop about 1 tbsp. heaped dough between your palms and form a round ball. Place it on the prepared cookie sheet with ¼inch gap between each of them. Place the baking sheet flat in the refrigerator for 15 minutes for them to harden.

– 3/4 cups dairy free mini chocolate chips

Microwave it at high for 1-2 minutes until melted. Whip it up vigorously with a spoon and keep it aside.

– Cover the ball completely with chocolate and then with the help of a fork take it out. Let the extra chocolate drip in the bowl and clear the extra chocolate with another fork from the bottom. Then place it carefully back to the baking sheet. – Place them back in the refrigerator for another 15 minutes or until the chocolate hardens.