Gluten-free gingerbread truffles
If you love gingerbreads and chocolate truffles but can’t or don’t want to eat those every day from now on till Christmas, keep reading! These raw Gingerbread truffles taste like Christmas and they only require a few ingredients and come together in minutes. Truffles are also vegan and gluten-free, and you can always substitute maple syrup with some other liquid sweetener of your choice or with orange juice for example. And the end result will be mouth-watering, I promise! To make more chocolaty and festive truffles, coat truffles with melted chocolate or roll truffles in cocoa powder.
Ps. If you haven’t noticed by now, I’m all about easy, quick and delicious treats. And truffles can be made only with a few simple ingredients and without baking, perfect or what! This batch makes only about 15 truffles (depends on how much batter you eat while making them ?), so I highly recommend you to double or triple it. These truffles are also a perfect Christmas gift, if you tend to make eatable presents, as they don’t melt or get bad that fast.
Ingredients for 15 truffles:
1 1/4 dl (6-8 pcs/ 80g) Medjool dates, pitted, roughly chopped (mine were quite small, so I used 8)
1 1/4 dl (10 pcs/ 80g) prunes, pitted, roughly chopped
1 1/4 dl pecan halves
2 tsp gingerbread spice (you can also mix it yourself: use 1 tsp cinnamon, 1/2 tsp ground ginger, 1/8 tsp cloves and 1/4 tsp nutmeg)
1/2 dl cocoa or cacao powder
1 tbsp maple syrup or honey (orange juice or even water work as well, if you don’t want to use any extra sweeteners)
Melted chocolate or more cocoa powder for rolling/ coating truffles
• Put the dates (remember to de-stone them!), prunes, pecans, and spices into the blender or food processor. Let the machine run for about a minute or until the mixture is smooth. You may need to scrape down the sides.
• Add the cocoa powder into a jar and pulse until it’s incorporated.
• Add the sweetener/ juice to make the mixture easier to handle and mold.
• Take about one teas spoon-tablespoon of mixture at a time and roll into balls. If you want, you can coat each ball with melted chocolate or cacao powder, to make more chocolaty truffles. Dip truffles in melted chocolate one by one and place in a plate. Alternatively, sprinkle cacao powder onto plate, roll the ball around in the cacao and then into the palm of your hands to smooth it over.
• Pop into the fridge for 60-90 minutes (or freezer for 30-60) to set.
Store in a sealed container in the fridge for up to 2 weeks, and the freezer for up to 3 months.
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