These Gingerbread Truffles are easy to make with a soft gingerbread cookie dough center covered in a creamy dairy-free white chocolate coating. They are naturally sweetened and full of cozy warm spices and perfect for holiday gifting, snacking and Christmas cookie trays! Gluten-free, vegan, paleo with low carb and keto options.
In a large bowl, use a fork to mix the nut butter together with the maple syrup, molasses, applesauce and vanilla. Slowly add in the almond flour, coconut flour, spices and salt then continue stirring until the mixture resembles cookie dough. Add a little bit more nut butter or maple syrup if the mixture is too dry or add more flour if the mixture is too wet.
Stir in the pretzels or pecans.
Meanwhile, add chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan.
Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan.
Drizzle in a zig zag any remaining chocolate overtop the truffles and top with crushed grain-free cookies or gluten-free graham crackers
How to store
Leftover truffles should be stored in an airtight container in the refrigerator. They will keep well for at least a week, and you definitely want to enjoy them within 2 weeks.
How to freeze
You can store these truffles in the freezer for 2-3 months. Just thaw them overnight in the fridge when you're ready to eat them.