Easy Chocolate Gingerbread Truffles made with just 6 ingredients! A delicious no-bake recipe perfect for the holidays! Gluten-free and vegan.
This easy gingerbread truffle recipe is the ultimate no-bake treat. But so often, the ones offered at holiday gatherings are not dairy-free. And the ones covered in cookie crumbs, like these gingerbread truffles, are almost never gluten-free.
Like these festive sugar cookie balls, this is a great recipe for those with dietary restrictions.
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Why you'll love this recipe
- Perfect holiday treat
- Simple ingredients
- Gluten-free, dairy-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Gingersnap cookies - Crunchy gingersnap cookies instead of soft and chewy homemade gingersnap cookies work best here. Choose gluten-free and/or vegan gingersnaps if needed. You can find allergy-friendly cookies in most grocery stores in the cookie aisle or designated gluten-free section.
Unsweetened cocoa powder - A little goes a long way for a rich chocolate flavor.
Chocolate chips - Semi-sweet chocolate chips combined with cocoa powder create rich delicious truffles. If you want a richer flavor, use dark chocolate chips.
Full-fat coconut milk - Canned coconut milk is best here although any plant-based milk will work.
Vanilla extract - Pure vanilla extract ties all the gingerbread flavor together.
Ground cinnamon and ginger - These warm spices enhance the gingerbread flavor of the truffle balls.
How to make gingerbread truffles
Before you start: Line a cookie sheet with parchment paper.
Step 1: In a medium microwave-safe bowl, combine chocolate chips and coconut milk. Heat in the microwave for two 30-second increments, stirring after each.
Step 2: Continue to stir chocolate chips and coconut milk until all chocolate has melted. Add cinnamon and ginger, cocoa powder, salt, and vanilla extract and stir until evenly incorporated Chill in the refrigerator 15 minutes.
Step 3: While the melted chocolate mixture is chilling, place gingersnap cookies in the bowl of a food processor and pulse into fine crumbs. Alternatively, you can place cookies in a ziplock bag and crush with a rolling pin.
Step 4: Place cookie crumbs onto a plate. Use a tablespoon or a small cookie scoop of chocolate and roll into balls. Roll balls in crumbs. Place finished cookie truffles on the prepared baking sheet and chill in the fridge for 10-15 minutes.
Helpful tips
- When chilling the chocolate mixture, make sure to not to chill for over 20 minutes. Otherwise, the mixture will harden too much to be rolled into a ball.
- If you prefer a more intense chocolate flavor, omit the ground cinnamon and ginger.
Storage
Store the homemade truffles in an airtight container at room temperature for up to one week. To gift for the holiday season, wrap the chocolate truffles in cellophane and tie them with a ribbon or add them to a cookie plate for gifting gluten-free Christmas desserts.
FAQs
You can use homemade gingersnap cookies, but crunchy cookies work best. If you have soft and chewy gingersnaps, leaving them out overnight to dry out may help.
Yes, these gingerbread truffles are dairy-free. Make sure to use vegan chocolate chips and gingersnap cookies that are dairy-free.
If you're craving all things gingerbread, check out these healthy gingerbread pancakes for breakfast!
More easy recipes with ginger
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gingerbread Truffles
Ingredients
- ⅓ cup full-fat coconut milk
- 1 ½ cups (10oz) dairy-free chocolate chips semi-sweet or dark
- 7-8 gluten-free/vegan gingersnap cookies
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 4 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt
- ½ teaspoons pure vanilla extract
Instructions
- In a medium microwave-safe bowl, combine chocolate chips and coconut milk. Heat in the microwave for two 30-second increments, stirring after each.
- Continue to stir chocolate chips and coconut milk until all chocolate has melted. Add cinnamon and ginger, cocoa powder, and salt, and stir until evenly incorporated. Stir in vanilla extract. Chill in the refrigerator 15 minutes.
- While the melted chocolate mixture is chilling, place gingersnap cookies in the bowl of a food processor and pulse into fine crumbs. Alternatively, you can place cookies in an ziplock bag and crush with a rolling pin.
- Place cookie crumbs onto a plate. Use a tablespoon or a small cookie scoop and scoop chocolate and roll into balls. Roll balls in crumbs to coat. Place finished truffles on the prepared baking sheet and chill in the fridge for 10-15 minutes.
Lisa Sullivan
These are delicious and very easy to make
Tessa
So glad you enjoyed them! Thank you, Lisa!
Liz
Truffles! Yum! I’ve got to try these!
Tessa
So decadent!