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  • Adriano dos Santos

Gingerbread Truffles


1/2 cup Almond Flour

3 tbsp Coconut flour

1 tsp Ginger, ground

1 tsp Cinnamon

1 dash Salt

1/2 cup Almond butter

2 tbsp Honey

2 tbsp Molasses

1 cup Semisweet chocolate chips (for dipping; optional)

1 tsp Coconut oil (for dipping; optional)


Step 1: In a large bowl, mix almond flour, coconut flour, ginger, cinnamon, and salt.

Step 2: In a small bowl, mix together almond butter, honey, and molasses.

Step 3: Add wet ingredients to dry and stir until well combined (use hands if needed)

Step 4: Chill dough for 30 minutes before rolling into balls.

Step 5: While chilling, prepare the chocolate sauce for dipping (optional). Melt chocolate chips with coconut oil in the microwave in a series of 20 seconds, mixing in between each interval so the chocolate doesn’t burn. Take out once completely melted.

Step 6: Line a baking sheet with parchment paper.

Step 7: Remove the chilled dough from the fridge and roll into balls. Then, dip/coat each ball with the chocolate mixture and place them on the baking sheet.

Step 8: Place the balls back in the fridge or freezer for at least 30 minutes before serving.

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