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.
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.
Calories: 184kcal, Carbohydrates: 15g, Protein: 4g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 72mg, Potassium: 15mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1IU, Vitamin C: 0.02mg, Calcium: 52mg, Iron: 2mg
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