Gingerbread Truffles
Gingerbread is by far my favorite holiday flavor! I love the warming spices with the delicious molasses flavor. These decadent Gingerbread Truffles are definitely next level! They have a gooey gingerbread cookie dough filling dipped in a rich dark chocolate topped with cookie crumbs. They are also dairy, grain, gluten, and refined sugar free! Need I say more? Grab all the ingredients and make these truffles asap!
Ingredients
- 1/3 cup blackstrap molasses
- 2/3 cup creamy raw cashew butter
- 1/3-1/2 cup maple syrup
- 2 tbsp melted coconut oil
- 2/3 cup almond flour
- 2 tbsp coconut flour
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp ground clove
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- Grain free gingerbread or cinnamon cookies crumbled
Instructions
- In a bowl, mix together the molasses, cashew butter, maple syrup, vanilla extract, and 1 tbsp melted coconut oil. mix until well incorporated.
- In a sperate bowl, mix together the almond flour, coconut flour, ginger, cinnamon, and clove.
- Combine both the wet and dry ingredients and then stick the bowl in the fridge for 20-30 mins. Take the bowl out and roll truffle filling into 14 balls.
- Place the gingerbread balls on a parchment paper lined baking sheet and stick in the freezer for 30 mins.
- Melt your chocolate chips with 1 tbsp coconut oil either in the microwave or in a double boiler.
- Take the gingerbread balls out of the freezer and dip each one in the melted chocolate and cover completely. Set them back on the parchment paper lined baking sheet.
- Once the chocolate hardens, drizzle the remaining chocolate over the truffles and top with cookie crumbs.
- Store in the fridge and enjoy!