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Gingerbread Truffles {vegan & paleo}

No-bake gingerbread truffles made with almond flour, nut or seed butter, a hint of molasses and gingerbread spices. Vegan, grain-free, paleo-friendly and ready in 30 minutes.

Prep Time
20 mins
Total Time
20 mins
Servings: 14 truffles
Calories: 66 kcal
Course: Dessert
Cuisine: American

Ingredients

cookie dough truffles
  • 3 tablespoons creamy cashew butter sunbutter or tahini can also be used
  • 2 tablespoons coconut sugar or granulated sugar of choice
  • 2 teaspoons pure molasses
  • 3/4 cup almond flour* weighed 75 grams
  • 3/4 teaspoon ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon all spice
  • 2 tablespoons non-dairy coffee creamer or milk/cream of choice
chocolate coating
  • 4 ounces dairy-free dark chocolate equal to about 2/3 cup chocolate morsels
  • 1/2 tablespoon coconut oil
  • flaked sea salt optional

Instructions

    Cup of Yum
  1. Line small baking sheet with parchment paper; set aside.
  2. In a medium bowl stir together nut butter or seed butter (make sure it’s well stirred prior to adding into the bowl), coconut sugar and molasses. Stir in almond flour and gingerbread spices, then slowly add milk until mixture comes together. Mixture should be easy to roll and not crumbly. 
  3. Using small cookie scoop or 1/2 tablespoon, shape dough into little balls – you should get about 14. Place dough balls on lined cookie sheet; place in freezer for 15 minutes.
  4. During the last few minutes while the dough is chilling, prepare the chocolate coating: In a small microwave safe bowl, melt chocolate chips with coconut oil on half power in 20 second increments, stirring in between until fully melted. Alternatively you could also melt in a small saucepan over low heat. 
  5. Remove cookie dough tray from freezer; use a spoon to dip the cookie dough balls into the chocolate, setting back onto parchment paper. The chocolate should set rather quickly with the cold truffles. Drizzle any remaining chocolate over top of the truffles and top with sea salt flakes. Pop back in fridge to speed up process if desired.
  6. Store gingerbread cookie dough truffles in covered container in fridge. They can be set out at room temperature as long as it's not too hot. Enjoy!

Nutrition Information

Serving 1ball Calories 66kcal (3%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 9mg (0%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 14truffles

Amount Per Serving

Calories 66

% Daily Value*

Serving 1ball
Calories 66kcal 3%
Carbohydrates 6g 2%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 9mg 0%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.