Chocolate Gingerbread Truffles
- Nov 16, 2022
Did someone say truffles, chocolate and gingerbread? Count us in for this yummy vegan and gluten-free Chocolate Gingerbread Truffles recipe!
Serves: 40
Ingredients
Use Organic if possible
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16 gingersnap cookies (gluten free brand such as MI-DEL)
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2 cups cashew butter
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½ cup cacao
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½ cup maple syrup
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3 Tbsp almond flour
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1 Tbsp molasses
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1 tsp vanilla
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¼ tsp sea salt
Preparation
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Place gingersnap cookies into the food processor using the “s” blade and process until the cookies are all crumbs then set aside in a bowl.
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To make the truffles, place all the ingredients (except the cookie crumbs) into the food processor using the “s” blade and blend until smooth.
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Remove batter and place in the refrigerator for at least an hour so that it feels like the texture of playdough.
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Once the batter has set, roll tablespoon sized balls then coat in cookie crumbs.
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Store truffles in freezer for up to one month and serve cold (or they will soften too much).