Easy Gingerbread Truffles made with 5 ingredients! A delicious gluten-free and dairy-free gingerbread dessert recipe. Perfect for the holidays!
If you're looking for an easy holiday dessert to mix up those cookie plates, look no further.
I first made these last December for my family and knew they needed to make it to the blog this year.
Chocolate truffles are the ultimate two-bite 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.
How to Make Gingerbread Truffles
I'm here to remedy that. Your ingredient list is really quite simple. You will need:
- Full-fat coconut milk
- Dairy-free chocolate chips
- 6-8 gluten-free/dairy-free gingersnap cookies
- Ground cinnamon
- Ground ginger
Start by heating the coconut milk in a saucepan and then stir in the chocolate chips. The chocolate chips will melt and form your decadent chocolate truffle base.
Allow the chocolate base to chill for at least 3 hours. This is most certainly the hardest part!
Once the chocolate truffle base has set, it's time to roll. But first, pulse your gingersnap cookies in a food processor until you get fine crumbs.
Roll the chocolate into tablespoon size or smaller balls and then roll into your cookie crumbs. Serve straight away or keep them in the refrigerator until it is time to share!
If you're craving all things gingerbread, check out these healthy gingerbread pancakes from my friend Christal at Nutrition in the Kitch.
More Gingerbread Recipes
Gingerbread Cake Donuts with Cranberry Glaze
Gingerbread Scones with Cranberries
📖 Recipe
Gingerbread Truffles (Gluten-Free, Dairy-Free)
Ingredients
- ¼ cup full-fat coconut milk
- 1 ½ cups dairy-free chocolate chips 10 oz
- 7-8 gluten-free/dairy-free gingersnap cookies
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
Instructions
- In a small saucepan, heat coconut milk over medium-low heat for 3-4 minutes until warm. Turn off heat, keeping saucepan on burner, and stir in chocolate chips.
- Continue to stir chocolate chips and coconut milk until all chocolate has melted. Add cinnamon and ginger, stir until evenly incorporated. Remove from heat and allow to cool for about 5 minutes before placing in the refrigerator to set. Chill in the refrigerator for at least 3 hours.
- Once chocolate mixture has set, place gingersnap cookies in the bowl of a food processor and pulse into crumbs. Alternatively, you can place cookies in an ziplock bag and crush with a rolling pin.
- Place cookie crumbs onto a plate. Scoop tablespoons (or smaller) of chocolate and roll into balls. Roll balls in crumbs. Place finished truffles on a serving plate and store covered in the refrigerator until ready to serve.
Liz
Truffles! Yum! I’ve got to try these!
Tessa
So decadent!