Vegan Gingerbread Truffles
Make these no-bake Vegan Gingerbread Truffles spiced with warm gingerbread flavors and dipped in chocolate. The perfect treat for the holidays that’s gluten-free and refined sugar-free.
The holiday season is here, and I am loving all things gingerbread! I’ve been sipping on my vegan gingerbread hot chocolate while indulging in these easy chocolate gingerbread truffles almost every night while watching a Christmas movie (It’s A Wonderful Life is my favorite Christmas movie). It doesn’t get more festive than that!
If you’re in need of a quick holiday dessert recipe, these no-bake gingerbread truffles are it! With just a few simple ingredients, you can whip them up in no time—perfect for last-minute Christmas parties, holiday dessert platters, or a sweet snack while watching your favorite Christmas movie.
Looking to create a show-stopping Christmas dessert tray? Pair these truffles with my chocolate peppermint truffles, iced gingerbread cookies, peanut butter blossoms, and melted snowman cookies for the cutest Christmas cookie tray!
Why You’ll Love This Recipe
- No-bake recipe. Skip the oven! Simply mix, roll, dip in chocolate and enjoy.
- Soft, creamy, and perfectly spiced. A smooth and creamy filling that’s perfectly spiced with gingerbread flavors.
- Vegan and gluten-free. A healthy holiday treat everyone can enjoy!
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour – provides a soft, melt-in-your-mouth texture, plus protein and nutrients! Make sure to use blanched almond flour for the best texture.
- Vegan Butter – a vegan butter spread or vegan butter sticks will both work in this recipe. If you aren’t vegan, regular butter will also work.
- Maple Syrup – adds natural sweetness and warmth without the need for molasses.
- Spices – cinnamon, ginger, nutmeg, cloves, allspice (and a pinch of salt) give this homemade hot chocolate it’s warm gingerbread flavor.
- Vegan Chocolate Chips – for melting and coating. Use your favorite vegan chocolate chips or dairy-free chocolate bar.
How to Make Easy Gingerbread Truffles
- Add all the ingredients (except the chocolate chips) to a bowl and mix until a smooth dough forms.
- Shape the mixture into balls and place them on a parchment-lined tray. Freeze for 30 minutes, or until firm.
- Coat each truffle in melted chocolate, sprinkle with crushed graham crackers or gingerbread cookies, then transfer to the fridge to set. Once the chocolate has set, your delicious gingerbread truffles are ready to enjoy!
Tips for the Best Chocolate Gingerbread Truffles
- Chill the dough. If the mixture feels too soft or sticky to roll, chill it for 15–20 minutes to firm up before rolling into balls.
- Using coconut oil. Add a teaspoon of melted coconut oil to the chocolate to help thin it out. Make sure to use refined coconut oil which doesn’t have any flavor.
- Sprinkle before the chocolate sets. Be sure to add any toppings, like crushed gingerbread cookies, before the chocolate sets. Once the chocolate hardens, the toppings won’t stick.
Storing Gingerbread Truffles
Store the truffles in an airtight container in the fridge for up to a week, or freeze for longer (up to 2 months!). Freezing the truffles is a great way to get ahead of the holiday baking game!
More Vegan Dessert Recipes
- Chocolate Peppermint Truffles
- Healthy Chocolate Truffles
- Brownie Batter Truffles (vegan & gluten free)
- Chocolate Avocado Pudding
- Iced Gingerbread Cookies (Vegan & Gluten-Free)
- Easy 3 Ingredient Peanut Butter Cookies
- The Best Vegan Chocolate Chip Cookies (gluten-free)
Find all of my healthy dessert recipes here and more vegan Christmas recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Gingerbread Truffles
Ingredients
- 1 ¼ cup almond flour, blanched
- 3 tbsp vegan butter, softened
- 3 tbsp maple syrup
- ½ tsp vanilla extract
- ¾ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- ¼ tsp salt
- 1 cup vegan chocolate chips
- 1 tsp refined coconut oil, optional, to help thin the chocolate
Instructions
- In a medium bowl, mix together the almond flour, softened vegan butter, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, allspice, and salt until a dough consistency forms.
- Scoop and roll the mixture into balls and place them on a parchment-lined tray. Freeze for 30 minutes, or until firm.
- Melt the vegan chocolate chips and coconut oil (if using) in the microwave in 30-second increments until the chocolate is completely melted.
- Dip each truffle into the chocolate, using a fork to turn and coat all sides. Scoop it out and place it back onto the parchment-lined tray. Sprinkle with crushed gingerbread cookies/graham crackers.
- Place in the fridge to let the chocolate set. Enjoy!
Video
Notes
- If the mixture feels too soft or sticky to roll, chill the dough for 15–20 minutes to firm up before rolling into balls.
- Add a teaspoon of melted coconut oil to the chocolate to help thin it out. Make sure to use refined coconut oil which doesn’t have any flavor.
- Be sure to add any toppings, like crushed gingerbread cookies, before the chocolate sets. Once the chocolate hardens, the toppings won’t stick.
