Paleo Gingerbread Truffles are no-bake, perfectly spiced, and dipped in rich dark chocolate for an easy, healthy, seasonal treat!
| Paleo + gluten free + vegan + dairy free |
All things gingerbread. All the time!
I know, I know, I know. It’s, like, the middle of November and Thanksgiving hasn’t even arrived yet.
But after Thanksgiving? Oh, it’s gingerbread time, baby.
So I’m basically loading you up with winter treats BEFORE the holiday arrives. So, really, it’s a blessing in disguise. Even if it’s not technically gingerbread season YET.
While you’re waiting around for gingerbread season, you might wanna be baking up pumpkiny things! Like
- Paleo Pumpkin Fudge Bites
- Vegan Pumpkin Date Caramels
- Gluten Free Chai Pumpkin Donuts with Maple Cashew Glaze
- and Paleo Dark Chocolate Pumpkin Pie Truffles
Two things I love about winter and the coming holiday season (okay, way more than 2 things, but in terms of food… 2 things.):
Gingerbread is the perfect flavor for truffles. It’s spiced just right – a hint of nutmeg and cloves and sweet molasses. Paired up with rich dark chocolate? Oh my, this is one treat you don’t want to miss out on!
Plus, these Paleo Gingerbread Truffles don’t require any baking! Just roll up the dough, pop them in the freezer for a few, and dunk in melted dark chocolate. Easy peasy.
If you’ve downloaded my Paleo baking guide (linked below!), then your pantry should already be stocked with these natural, healthy ingredients.
- Almond flour
- Coconut flour
- Almond or cashew butter
- Coconut sugar
- Coconut oil
- And a few spices you probably have on hand already
Oh, and some chocolate of course.
These little balls of gingerbread love are not only Paleo – they’re grain free, gluten free, dairy free, and vegan, too. Perfect for almost every dietary preference out there.
I mean, literally, these truffles take 15 minutes from start to finish. I think the most tedious part is rolling the dough or tempering the chocolate.
But imagine these cute truffles at your holiday dessert table! Since they’re bite-sized (and so delish), they’re guaranteed to go fast (so you might wanna save yourself a few before letting your family have at them!).
Later this month, we’re having a few more fun things before the holidays REALLY start! Stay tuned for some Sweet Potato Cupcakes and much more gingerbread goodness!
Oh! And if you haven’t downloaded the Paleo Baking Guide yet, here’s your chance!
Pin these Paleo Gingerbread Truffles for the holidays!
These healthy no-bake gingerbread truffles are just in time for Christmas! Vegan & gluten free.
- 1 1/2 c. almond flour
- 2 Tbsp. coconut flour
- 1/2 c. almond or cashew butter
- 1/4 c. coconut sugar
- 1/4 c. molasses
- 3 Tbsp. coconut oil, melted and cooled
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- 6 oz. 70% dark chocolate, roughly chopped
In a large mixing bowl, add the almond flour, coconut flour, almond butter, coconut sugar, molasses, coconut oil, cinnamon, ginger, nutmeg, and cloves. Stir until well-combined.
Using your hands, roll the dough into small balls about the size of a golf ball (or just a bit smaller). If the dough seems sticky, wet your hands just a little before rolling. Place the truffles onto a baking tray and freeze 15 minutes.
To temper the chocolate, place a saucepan halfway filled with water over medium-low heat and fit a heat-safe mixing bowl on top. Add the chocolate to the mixing bowl being careful not to get any water into the chocolate. When the water is hot and chocolate starts to melt, reduce the heat to low. Stir often until all chocolate is melted.
Remove the truffles from the freezer. Dip each truffle into the chocolate, coating evenly. Remove with a fork, tapping off any excess chocolate, and place onto a parchment-lined tray. The chocolate will set quickly since the truffles are cold.
Refrigerate the truffles to harden the chocolate; store in the fridge or at room temperature in an airtight container.