Description
Delicious and festive Gingerbread Truffles that are paleo and gluten-free, made with almond flour, warming spices, and sweetened with honey and molasses. These no-bake truffles can optionally be dipped in melted chocolate for an extra indulgent touch—perfect as a holiday treat or gift.
Ingredients
Scale
Dry Ingredients
- 1/2 cup almond flour
- 3 tbsp coconut flour (or about 1/4-1/3 cup more almond flour)
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup almond butter
- 2 tbsp honey
- 2 tbsp molasses
Optional Coating
- 1 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, ground ginger, cinnamon, and salt. Stir well to distribute the spices evenly throughout the flour mixture.
- Combine Wet Ingredients: In a small bowl, mix together almond butter, honey, and molasses until fully blended and smooth.
- Form Dough: Add the wet ingredients to the dry ingredients and stir until combined. Use your hands if needed to ensure all ingredients are well incorporated and form a sticky dough.
- Chill Dough: Place the dough in the refrigerator and chill for 30 minutes to firm up, making it easier to roll into balls.
- Melt Chocolate (Optional): While the dough chills, melt the chocolate chips with coconut oil by microwaving in 20-second intervals, stirring between each, until smooth and fully melted. Be careful not to burn the chocolate.
- Shape Truffles: Once chilled, roll the dough into 12 to 14 small, even-sized balls with your hands.
- Coat with Chocolate: If using the chocolate coating, dip each truffle into the melted chocolate, then remove with a fork and tap off excess chocolate. Place the coated truffles on a tray lined with parchment paper.
- Final Chill: Return the truffles to the refrigerator or freezer for at least 30 minutes to allow the coating to set and truffles to firm up before serving or storing.
- Store: Keep the truffles stored in the refrigerator for up to a week or in the freezer for longer storage.
Notes
- Substitute coconut flour with additional almond flour if preferred, but keep the total dry flour amount consistent for best texture.
- Use a light or dark molasses depending on your flavor preference; dark molasses gives a richer gingerbread flavor.
- Almond butter can be substituted with other nut butters like cashew or sunflower butter for a different twist.
- To avoid sticky hands while rolling, slightly wet or oil your hands before shaping the balls.
- Store truffles in an airtight container in the fridge to maintain freshness, or freeze for longer preservation.
- If you prefer no chocolate coating, simply roll truffles in finely shredded coconut or crushed nuts for extra texture.
- Adjust spices according to taste—add more ginger or cinnamon if you want a more pronounced gingerbread flavor.
Nutrition
- Serving Size: 1 truffle
- Calories: 185 kcal
- Sugar: 14.6 g
- Sodium: 44.5 mg
- Fat: 10.7 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 7.1 g
- Trans Fat: 0 g
- Carbohydrates: 18.5 g
- Fiber: 2.9 g
- Protein: 3.9 g
- Cholesterol: 0 mg
