I should probably just accept the fact that I am not a baker. I much prefer the treats that require, well, no baking, minimal ingredients, a lot loss time and are much more forgiving as far as measuring is concerned. Yet, despite all of that I had the brilliant idea of baking three different kinds of cookies for our Christmas festivities this year. You can imagine all of my “bah humbugs” when I messed up the gingerbread cookies and burnt the first round of sugar cookies. I still can’t quite figure out where the gingerbread hiccup happened. But, alas, there I was, short cookies and out of ingredients. And I was absolutely NOT making a trip to the supermarket on a Saturday let alone mere days before the big holiday. So, in Happy Hungry Yogi fashion, aka simple, clean and minimal mess, I threw together what ingredients I had and created these Gingerbread Truffles.
Truthfully, for a moment, I debated keeping them stashed in the back of freezer instead of sharing them but that was a bit Grinchy of me so I savored just one (you know for taste test purposes) and packed up the rest. I can’t risk getting the boot off of the nice list this close to Christmas and all.
So, if you’re like me and you also volunteered yourself for dessert this year (or need a last minute gift) these truffles are just the thing!
I hope you all get to savor the sweet (and savory) flavors of the holiday and enjoy each and every moment with your loved ones!
Author: The Happy Hungry Yogi
Makes: 14 Truffles
Prep time: 5 minutes
Set time: one hour
- 1/2 c creamy almond butter (if using one that is already salted omit sea salt below)
- 2 tbsp molasses
- 2 tbsp maple syrup
- 1/2 c almond flour
- 3 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp sea salt
- 3/4 c dairy-free chocolate chips
- 1 tsp coconut oil
- In a mixing bowl combine the almond butter, molasses and maple syrup. Stir to combine.
- Add in the flours, spices and sea salt. Continue to mix until all of the ingredients are incorporated and you achieve a sticky, moldable batter.
- Scoop out about one tablespoon worth of mixture and mold into a ball. Place on a parchment lined baking sheet. Repeat until all of the mixture is used.
- Place the pan in the freezer to set for 15 minutes.
- When ready to coat, melt the chocolate and coconut oil either in the microwave or using a double broiler. Make sure whichever method you choose you stir frequently to prevent burning/sticking.
- Remove the pan from freezer.
- To coat the truffles dip two metal spoons into the melted chocolate. Place a truffle on one spoon, roll around and then pass to the other spoon. Roll again and continue to pass back and forth until evenly coated. (I prefer this method over placing it directly into the chocolate. This method results in a thinner less goopy coating.) Place the truffle back on the pan to set. Repeat until all of truffles are coated.
- Place the pan back in the freezer to set for at least another 45 minutes.
- These truffles hold up best stored in a tightly sealed container in the freezer.