A no bake, soft gingerbread filling covered in dark chocolate, and topped with candy cane. What could be more festive?! These gingerbread truffles are the perfect NO BAKE solution to your holidays!
I love making truffles. They are so easy to whip up, don’t require baking (most of time time – I guess depending what you put inside!), and you can make them so many fun flavors!
This recipe is super easy. I just use my no bake gingerbread cookies, roll them into balls instead of flattening them out into cookies, and then dip them in chocolate! Then I sprinkled on some candy cane for extra fun 🙂
If you are looking for more festive ideas be sure to check out my holidays recipes page!
Ingredients For Gingerbread Truffles:
- Almond Flour – this is the main base for the inside of our truffle
- Coconut Flour – adds some extra texture and flavor to the truffle
- Nut butter– helps keep the truffle together instead of being too doughy
- Agave – to sweeten the inside of the truffle
- Non dairy milk – to combine it all and add moisture!
- Spices for gingerbread – cinnamon, nutmeg, cloves, ginger, molasses
- Chocolate – to cover the truffles with
- Coconut oil – to make the chocolate a little easier to manage/go further
- Candy cane – this is optional but makes a fun topping! You could also use sea salt or sprinkles or any other fun topping you might want!
For Substitute ideas – see my no bake gingerbread cookies post!
Tips for the Perfect Gingerbread Truffles!
- I use a drippy nut butter when I make these. Since they are thinner/more liquidy they are easily spreadable. If yours is thicker you can try microwaving it to melt it down a little, add a little coconut oil to it to thin it out, or just plan to use more milk!
- If you do microwave your nut butter – do so in short increments (like 20 seconds) and check – you don’t want to burn it!
- Feel free to taste as you go! Mix everything together, and before you make your cookies, taste them! There are no eggs here so it’s no problem. This allows you to add extra spices if you want the flavor stronger.
- Add milk at your own discretion. I like the texture of the dough that my recipe below created (obviously!) but add the milk slowly, and when you think you’ve got the perfect dough feel free to stop – or add more than I did!
- You don’t HAVE to add coconut oil to your chocolate when melting. It just helps make it a little runnier/easier to spread with.
- Store in the fridge for the best texture
In addition to the listed ingredients, you will need:
- a mixing bowl
- a spoon or fork to mix with
- a cookie sheet
- parchment paper
- a microwave safe bowl
- a fork or candy tool
Hope you enjoy!Print
If you try this recipe please leave a rating and a review in a comment below! It would mean the world to me 🙂 If you remake on Instagram please also tag me at @donutworry_behealthy when you share so I can see your creation!
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