Gingerbread Truffles

A chocolate truffle with a bite out of it.

Easy Chocolate Gingerbread Truffles made with 6 ingredients! A delicious no bake recipe perfect for the holidays! Gluten-free and vegan.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 4

Chilling time 1 30

Total Time 1 44

Servings truffles

Calories 72kcal

Author Tessa

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.

Notes

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.

To store: Keep the homemade truffles in a an airtight container at room temperature for up to one week.

Recipe adapted from Tasty.

Nutrition