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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.