Gingerbread Truffles (Gluten-Free, Dairy-Free)
Easy Gingerbread Truffles made with 5 ingredients! A delicious gluten-free and vegan gingerbread dessert recipe. Perfect for the holidays!
Ingredients
- 1/4 cup full-fat coconut milk
- 1 1/2 cups (10 oz) dairy-free chocolate chips
- 7-8 gluten-free/dairy-free gingersnap cookies
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 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.
Notes
Recipe adapted from Tasty.