Bourbon Gingerbread Truffles (Vegan and No Bake)
User Reviews
5
Bourbon Gingerbread Truffles (Vegan and No Bake)
Description
This recipe transforms gingersnap cookies into fine crumbs combined with coconut, ground ginger, and cinnamon, which infuse the mixture with classic gingerbread spices and texture. Coconut oil and molasses add moisture and sweetness, while bourbon adds depth and warmth; a plant-based milk alternative can be used to omit alcohol. The dough is blended until it forms a ball that holds its shape and is rolled into inch-sized truffles.
The chocolate coating is prepared by melting vegan chocolate chips gently in bursts, then stirring in additional chips off heat to cool and thicken the chocolate, preventing it from becoming too hot and runny. Each truffle is dipped into the chocolate, coated evenly, and set aside to firm up. Optionally, some extra ground ginger, cinnamon, or coconut can be sprinkled on top for garnish and an extra layer of flavor.
This no-bake process results in rich, spiced truffles coated in smooth chocolate, offering a mixture of crunchy cookie bits, moist interior, and glossy exterior. They are suitable for holiday treats or anytime indulgences, especially for those avoiding animal products.
The notes emphasize careful chocolate handling, avoiding overheating after adding extra chips to maintain the right consistency for coating.
Ingredients
Gingerbread truffles
- 11 oz gingersnap cookies I looked for dairy-free cookies, and realized that there were no animal products in them either, but any gingersnap cookie will work - even GF, vegan
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ cup desiccated coconut unsweetened
- 1 ½ tablespoons coconut oil
- 3 tbsp molasses
- 3 tbsp bourbon add a plant-based milk instead if you want to make it non-alcoholic
Chocolate coating
- 300 g chocolate chips I used Ghirardelli, vegan melting
Chocolate truffle topping
- ground ginger cinnamon and coconut, extra
Instructions
Truffles
- Place the cookies in a food processor. Process until the cookies break up into smaller pieces.
- Add the desiccated coconut, ginger and cinnamon and run the food processor till the cookies form into fine crumbs.
- Add the oil, molasses and bourbon (or milk) and process until a dough is formed. Add some extra water (a teaspoon at a time) while running the processor, IF the dough is too dry (when the dough is ready you should be able to take about a tablespoon of dough and form a smooth ball that holds together).
- Roll the dough into small balls that are just over 1 inch in diameter and leave them aside until you have the chocolate ready.
Chocolate coating
- Place 250g of the chocolate in a heat proof microwavable dish. Heat in 30 sec bursts, stirring in between until the chocolate has melted. Add the rest of the 50g of the chocolate chips and stir until that too is melted and smooth. PLEASE SEE NOTES.
- Place a truffle in this chocolate mix. Using a fork, cover the truffle with the chocolate. Pick up the truffle using the fork and tap the fork handle on the side of the bowl to get rid of the excess chocolate, and to get a smooth chocolate coating (see pictures).
- Place the truffle on a parchment paper or a SILPAT. Cover the “bald spot” (as explained in the pictures) with some extra chocolate.
- Sprinkle some extra desiccated coconut on top and dust it with some cinnamon and ginger before it sets.
- Repeat with the rest of the truffles. Leave aside till the chocolate coating sets.
Notes
- After adding extra chocolate chips to the melted chocolate, avoid microwaving; allow residual heat to melt chips and thicken the mixture gently.
- Chocolate coating should be warm and thick but not hot to ensure even coverage and proper setting on truffles.
User Reviews
Overall Rating
5
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