Christmas is just around the corner and the parties have begun. These truffles can be made and stored in the freezer so you can take a batch along to a party for a gluten-free treat, or give away as a gift. Believe me, you don’t want them at home for too long as you will eat them all yourself!
Chocolate Gingerbread Truffles
- food processor
- 1½ cups almond flour or almond meal
- 2½ tsp dried ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- 4 tbsp coconut sugar or sweetener of choice
- 6 tbsp nut butter (I like almond or cashew)
- 4 tbsp black strap molasses or regular molasses (not as rich a flavour)
- 4 tbsp nut milk
- 200 g dark chocolate (use dairy free option if available)
- Line a baking tray with baking paper. You might need two trays.
- Mix all the dough ingredients together in a food processor. (Everything except the dark chocolate)
- Roll balls of dough approximately ½ tbsp in size. If the dough becomes too sticky wet your hands to roll more easily. Place balls onto the lined baking tray. When complete place in the fridge or the freezer to cool for at least 15 minutes. The cooler the easier to work with.
- Break the chocolate into small pieces. Place it into a microwave-safe bowl and melt in the microwave. Be sure to use low power and check regularly to prevent burning and ruining the chocolate.
- When the chocolate is melted and the truffles have cooled, coat the balls in chocolate. I use a fork and scoop the ball into the melted chocolate, coat then put back onto the lined baking tray to cool. Drizzle the remaining chocolate over the top of the balls to create a decorative pattern.
- Return the balls to the fridge or freezer to set. Then place balls into a container and freeze for later.