Gear up for the holiday season with these Gingerbread Truffles; they are a sweet treat perfect for snacking and gifting!
175 Calories 16 Servings
1/2 cup Almond Flour
3 tbsp Coconut flour
1 tsp Ginger, ground
1 tsp Cinnamon
1/4 tsp Salt
1/2 cup Almond butter
2 tbsp Honey
2 tbsp Molasses
1 cup Semisweet chocolate chips (for dipping; optional)
1 tspCoconut 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.
To increase the "wow" factor:
Before dipping the truffles into the chocolate mixture, insert lollipop sticks into the centre of each ball to make cake-pops!
Sprinkle each dipped truffle with powdered sugar, cocoa powder, crushed nuts, candy cane pieces, or holiday sprinkles before refrigerating.
These gingerbread truffles can be stored in the fridge, or freezer for longer keeping.