Easy Gingerbread Truffles
Festive treats don’t have to be complicated. These easy gingerbread truffles are no-bake, gluten-free, packed with flavour and are proof that festive treats can be both indulgent as well as nourishing. Full of wholesome ingredients, they taste as good as they look!
Equipment
- Magimix food processor *affiliate link
Ingredients
- 1½ cups soft medjool dates (200g)
- 1 cup raw, unsalted almonds (140g)
- 1 cup oat or almond flour (100g)
- 3 tbsp molasses
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground mixed spice or pumpkin spice
- ½ tsp sea salt optional
- 1 cup dark chocolate chips (150g)
- 2-3 pieces candied ginger optional
Instructions
- Add the almonds, pitted dates, oat/almond flour, spices and molasses to a food processor and blitz until combined. If your dates are a bit dry, add a tbsp of water and keep blending until soft.
- Roll into 20 balls and refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water. Coat each ball fully in chocolate. Top with some optional chopped candied ginger. Refrigerate to set.
Notes
- I use a vegan, 70% cocoa solids dark chocolate.
- If you are struggling to coat the ball in the chocolate, add a tsp of melted coconut oil. It thins the chocolate slightly and helps to cover the balls more easily.
- Store in the fridge, for best results.
Nutrition
Calories: 144kcalCarbohydrates: 17.1gProtein: 3.2gFat: 7.1gSaturated Fat: 2.1gFiber: 2.7g
Tried this recipe?Let us know how it was!