These Gingerbread Cookie Dough Truffles are perfectly spiced from molasses and warm Winter spices. Dipped in melted dark chocolate, you also get chewy bits of candied ginger in every bite. One bowl, 10 ingredients, and ready in 25 minutes for these healthified gf + vegan + grain free truffles.
Ingredients
Gingerbread Cookie Dough
- 2 cups almond flour
- 1/2 cup creamy peanut butter (I did a little over, so a few extra tbsp, or a heaping 1/2 cup)
- 2 tbsp coconut oil melted
- 4 tbsp molasses
- 3 tbsp coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp candied ginger minced (I used Trader Joe's crystalized ginger and just chopped up x2 pieces)
Chocolate Coating
- 1 bar 85% Theo dark chocolate
- 1 tbsp coconut oil
- 1 bar 85% dark @theochocolate
- 1 tbsp coconut oil
Instructions
Gingerbread Cookie Dough
- Mix all ingredients for gingerbread cookie dough together in a large mixing bowl.
- Add additional teaspoons of melted coconut oil or water if mixture is having difficulty coming together. For me, I had to stir for awhile and then switched to using my hands to get the dough to stick together.
- Line a baking tray with parchment paper and roll cookie dough into balls, placing on baking tray.
Chocolate Coating
- Melt your chocolate bar + coconut oil in a small bowl (I did this in the microwave in 30 second intervals)
- Dip your truffles in the melted chocolate and place on parchment-lined baking tray. Top with additional chocolate drizzle or candied ginger strips.
- Place baking tray in freezer for chocolate to harden (5-10 minutes). Store truffles in airtight container in the fridge and try not to eat all in one sitting. Store in the freezer for longer term storage.
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