Oh my goodness, Christmas is almost here!  Show of hands, who isn’t ready yet?  <raises hand>

I’m not a huge fan of Christmas shopping, especially that which requires going anywhere near the mall.  It’s a war zone, people.  I’m thankful for online ordering and Prime shipping (thanks, Mom!).  Like most years though, I procrastinate.  This year, the procrastination involved binge watching Gilmore Girls, cranking through my favorite Christmas movies and cooking.  I don’t really think I did anything wrong here.

Years ago, I used to participate in a giant cookie baking day.  We’re talking around 20 different cookie recipes being done in a single day by an army of 8 women.  My favorite thing to make and devour were these chocolate peanut butter balls.  I drool a little just thinking about them.  I looked forward to them every year, because you know.  I couldn’t make them any other time.  That would just be crazy!

Meanwhile, my German guy introduced me to Lebkuchen.  A gingerbread cookie covered in chocolate.  Uh… YUM.  When we spent Christmas in Germany a couple of years ago, I was on a quest to find the perfect Lebkuchen, tasting my way through bakeries.  Hard life, I know.

These Gingerbread Almond Truffles I’m sharing with you today, are a little nod to both of those Christmas treats I love so much.  This is definitely going to be a keeper at our house!

Print Recipe

Gingerbread Almond Truffles

Prep Time5 mins

Total Time2 hrs 30 mins

Course: Dessert

Servings: 25 truffles

Author: Suzie Bauer

Ingredients

Filling

• 1 cup Unsalted Almond Butter softened
• 3/4 cup Coconut Butter softened
• 3 Tbsp Molasses
• 1 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Sea Salt
• 1 tsp Vanilla Extract

Chocolate Coating

• 1 1/2 cups Mini Dairy-Free Chocolate Chips

Instructions

• In the food processor, combine all the filling ingredients and pulse until well combined.
• Place the bowl of the food processor with the filling in the fridge to chill for 30-60 minutes, or until the filling can be rolled into a ball.
• Roll the filling into 1" balls and place on a parchment lined cookie sheet.
• Place the cookie sheet in the freezer for about 1 hour.
• Before pulling the sheet out of the freezer, melt the chocolate chips in a double boiler or a glass mixing bowl over a pot of boiling water. Stir the chocolate chips frequently to prevent from burning.
• When the chocolate is melted, remove from heat, and take the cookie sheet out of the freezer.
• Using a spoon and fork, roll the almond butter balls around in the melted chocolate with the spoon. Scoop them up with the fork and tap the fork on the side of the double boiler or bowl to help remove excess chocolate from the truffle.
• Place the truffle back on the cookie sheet and continue to coat each ball.
• Let the truffles set for about 1 hour in the refrigerator. Once set, transfer them to a covered container and keep in the fridge until serving.

Notes

The truffles will become rather soft if they sit out for a long time. It's best to keep them chilled until ready to serve.