These healthy no-bake gingerbread truffles are just in time for Christmas! Vegan & gluten free.
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.