Easy Gingerbread Truffles
Ingredients
The truffle base
-
1 ¼
cups
almond flour
-
5
tablespoons
cashew butter
-
4
tablespoons
maple syrup
-
2
tablespoons
molasses
-
1
teaspoon
cinnamon
-
⅛
teaspoon
nutmeg
-
1
teaspoon
ground ginger
The chocolate coating
-
¾
cup
dairy-free chocolate chips
-
½
teaspoon
coconut oil
-
to taste
flaky sea salt
Instructions
- Mix the almond flour, cashew butter, maple syrup, molasses, cinnamon, nutmeg, and ginger in a bowl until a dough forms.
- If the dough is too dry, add a tablespoon of water or non-dairy milk.
- Form 14 small balls and place them on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes.
- Melt the chocolate chips and coconut oil in the microwave in two 30-second increments.
- Dip each ball in the melted chocolate, allowing excess chocolate to drip off.
- Sprinkle with flaky sea salt and return to the freezer for another 15 minutes to harden.
Nutrition Facts (estimated)
Servings
14 truffles
Calories
100
Total fat
5g
Total carbohydrates
10g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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