These Gingerbread Truffles will melt in your mouth. Literally. They are gluten free and dairy free. Make them as a hostess gift, for your own holiday entertaining, or just to enjoy noshing on yourself. Get the recipe…
Is it me or does anyone else bite the head off of a gingerbread man first? Ok… just checking. I love the flavor of gingerbread anything and everything!
My preference is to use Blackstrap molasses over regular molasses. Blackstrap molasses is the dark, viscous molasses that remain after the extraction of sugar from raw sugar cane. It has the consistency of a thick syrup, as the third boiling of sugar syrup yields blackstrap molasses. Blackstrap molasses contains essential vitamins and minerals like vitamin B6, calcium, manganese, magnesium, potassium, iron and selenium. Molasses may help to relieve PMS symptoms, stabilize blood sugar levels, improve bone health, treat symptoms of ADHD and boost skin health. Research has shown that children with ADHD are also deficient in zinc, magnesium, calcium, and iron, which help to support brain function, and makes blackstrap molasses a great alternative to refined sugar.
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A few hacks – Always remember, when working with chocolate (and yes, even vegan chocolate), you never want to get it wet, or heat it too long, or it will seize up. Be patient and gentle and you will be greatly rewarded. Also, the easiest way to crush up the ginger snaps is in a Nutribullet. Be sure to let the cream cheese come to room temperature and then add it in to mix everything all up. It couldn’t be easier!
Gingerbread Truffles Recipe
Melt in Your Mouth Gingerbread Truffles
gluten free & dairy free
- 1 Bag Gluten free gingersnap cookies we like Mi-Del
- 8 oz Vegan cream cheese
- 3 TBSP Blackstrap molasses
- 1 TBSP Gingersnap spice we like Primal Palate
- 8 oz White or chocolate vegan chocolate
- 2 TBSP Extra virgin olive oil
Let cream cheese come to room temperature and is soft.
Crush cookie in a NutriBullet or blender, stopping to scrape and shake until crumbled.
Add spice, molasses, and cream cheese.
Form into a dough ball and wrap in parchment paper.
Freeze for 2 hours.
Let sit out at room temperature for 15 minutes.
Roll into small balls (24-32 depending on size).
Place on parchment paper and then refrigerate for another 2 hours.
Melt chocolate and oil either over a double boiler or in the microwave at 50% power. Slowly.
With 2 spoons, dip balls in the chocolate and place on parchment paper.
Drizzle with leftover chocolate.
Store in fridge.
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Love, hugs, and you can’t catch me, I’m the gingerbread truffle wo-man!HERE.