These Gingerbread Truffles are a healthy holiday treat that only require a few ingredients and come together in a few minutes! They taste rich and delicious like classic gingerbread but in truffle form!
I seriously love truffles of any kind. I mean, you saw that during cookie week I made the vegan chocolate truffles and oh my god were they delicious.
Making truffles is something that I’ve been obsessed with ever since my mom used to go to her holiday cookie exchange. She made rich truffles one year and they were seriously so delicious that I remember almost making myself sick off of them because I literally couldn’t stop eating them.
I know that kind of sounds like a horror story and one would think that someone wouldn’t ever want to eat truffles again, but not me. I’m pretty certain the next day I went back into the container and ate more.
Some years she would also bring home Oreo truffles, which were my most ultimate weakness. That rich and fudgy Oreo cookie mixed with cream cheese and other ingredients I’m even too scared to look up was literally my version of heaven.
So I knew when cookie week was happening that I needed to include some kind of truffle in there, although not technically a cookie, they fit in the realm. I made the vegan chocolate truffles and they literally were so melt in your mouth delicious, I was giving myself some major props for that recipe.
And with the holidays coming up and my obvious love for all things gingersnap flavored, I figured I would make some sort of fudgy truffle that resembled those flavors.
Enter the easy gingerbread truffles.
They seriously are easy. They don’t require any blenders or food processors, or even any stoves or ovens. All you need to do is put all of the ingredients into a bowl and mix. Then refrigerate and coat with chocolate if you would like! SO easy.
They make for a great holiday gift too. I like to wrap them up in a little cellophane baggie with a cute bow and hand them out to the hosts as I’m going to their house for the holidays. Between these and the chocolate truffles, your friends and family will be loving you so much!
I’m so excited to see what you guys think!
Gingerbread Truffles (Paleo, Gluten-Free)
- Prep Time: 10
- Total Time: 10
- Yield: 12-14 truffles 1x
Print Recipe
Pin RecipeDescription
These Gingerbread Truffles are a healthy holiday treat that only require a few ingredients and come together in a few minutes! They taste rich and delicious like classic gingerbread but in truffle form!
Ingredients
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup almond butter
- 2 tbsp honey
- 2 tbsp molasses
- 1 cup chocolate chips melted with 1 tsp coconut oil for dipping, optional
Instructions
- In a large bowl, mix almond flour, coconut flour, ginger, cinnamon, and salt.
- In a small bowl, mix together almond butter, honey, and molasses.
- Add wet ingredients to dry and stir until well combined (I use my hands to make sure it is all combined)
- Chill dough for 30 minutes before rolling into balls.
- While chilling, melt chocolate chips with coconut oil in microwave in series of 20 seconds, mixing in between each interval so chocolate doesn’t burn.
- Take out once completely melted.
- Roll into balls and coat in chocolate. I like to dunk them into a bowl and fish them out with a fork, banging access chocolate off the side.
- Place back in fridge/freezer for minimum 30 minutes. Store in fridge or freezer.
- Category: gluten-free, dessert, dairy-free
Keywords: paleo truffles, healthy desserts, holiday snacks, gingerbread, gingerbread truffles
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Trisha says
Still yummy with maple syrup instead of molasses? and did you make any without the chocolate covering? Wondering if they will taste good like that. Might make some with and some without. Thank you so much for recipe 🙂
Erin says
Hi Trisha! I’m sure they would be good still – the molasses just adds extra gingerbread-y flavor 🙂 I made some without the chocolate and they were just as delicious!
Morgan says
Would agave work instead of honey??
Erin says
Yes!
Alma says
What would you swap for the almond flour and almond butter, we have an almond allergy.
Erin says
more coconut flour (half the amount of almond) and maybe cashew butter?