Gingerbread Truffles

These no bake Gingerbread Truffles are packed with spices and flavored with molasses for the holiday taste. Its soft and nutty from inside with a thick chocolate covering on the outside.

Course Dessert

Cuisine American

Keyword gingerbread truffles recipe, how to make gingerbread truffles, no bake gingerbread truffles, vegan gingerbread truffles

Prep Time 10

refrigerating time 30

Total Time 40

Servings

Calories 190kcal

Author Gunjan

Ingredients

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 (blackstrap/regular/unsulphured)
1 tbsp vanilla extract
3 tbsp unsweetened coconut milk
3/4 cups dairy free mini chocolate chips

Instructions

Prepare a baking sheet with a parchment paper and keep it aside.
In a food processor/grinder combine all the ingredients (except chocolate chips) and 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. Repeat this step for the rest of the batter and place each of them with ¼inch gap between each of them. Place the baking sheet flat in the refrigerator for 15 minutes for them to harden.
Combine chocolate chips in a microwavable bowl and microwave it at high for 1-2 minutes until melted. Make sure to check at 1minute by stirring with a spoon. If needed microwave again for 30 seconds. Pause and stir again. It should be melted by now or else microwave for another 30 seconds. Whip it up vigorously with a spoon and keep it aside.
Take out the baking sheet from the refrigerator and dip one ball in the melted chocolate. 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. Repeat this step for the rest the balls and chocolate.
Place them back in the refrigerator for another 15 minutes or until the chocolate hardens. Enjoy!!!!

Notes

Store them in an air tight container and keep them refrigerated for about 1 month.
I used coconut milk beverage (plain and unsweetened). Since it’s a small quantity you may use canned unsweetened and lightened coconut milk as well for this recipe.
This recipe makes 12 balls and the serving size is 1 ball per person.

Nutrition