No-Bake Gingerbread Truffles with White Chocolate
Warmly spiced and coated in white chocolate, these gingerbread truffles are a pop-in-your-mouth dessert you can’t say no to.
Servings 15
Calories 257kcal
Ingredients
- ½ cup creamy almond butter
- ½ cup honey
- 3 tablespoons molasses
- ½ teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 pinch salt
- 1 cup white chocolate chips
- 4 teaspoons coconut oil
- Optional toppings: sprinkles crushed gingersnaps, sanding sugar, etc.
Instructions
- In a large mixing bowl, whisk the almond butter, honey, molasses, and vanilla extract together until combined.
- In a small mixing bowl, stir together the almond flour, cinnamon, ginger, nutmeg, cloves, and salt until combined.
- Add the dry ingredients to the wet ingredients until well combined, and a thick dough forms.
- Scoop the dough with a 1 ½ tablespoon-sized cookie scoop and roll into balls. Place the balls on a rimmed baking sheet or dinner plate and freeze for 30 minutes until firm.
- Add the white chocolate chips and coconut oil to a small microwave-safe bowl or measuring cup. Heat in the microwave for 30-second intervals, stirring them between bursts, until smooth. Be careful not to overheat the chocolate, or it will seize.
- Remove the balls from the freezer and—if needed—reshape them to restore their round shape.
- Using a spoon and a toothpick or fork, carefully dip the balls into the melted chocolate one at a time. Transfer the truffles to a parchment paper-lined tray. Sprinkle with any toppings (if using) immediately after dipping (the white chocolate will set quickly on the cool truffles).
- If not already set, chill the truffles in the fridge for 10-15 minutes or until the chocolate sets. Enjoy!
Notes
- Almond Butter: Make sure your almond butter is fresh and runny, not the hard part on the bottom. This will help it mix easily with the other ingredients.
- Melting the Chocolate: When melting the chocolate, take care not to overheat it, or it will lose its pliable texture.
- Reshaping: If the balls lose their shape while chilling, reshape them before you dip them.
Nutrition
Calories: 257kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 16mg | Potassium: 166mg | Fiber: 3g | Sugar: 20g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg
