No Bake Chocolate Gingerbread Truffles (Paleo & Vegan

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Dates, pitted
  • 1/2 tsp Ginger, ground

• Canned Goods

  • 1/2 cup Coconut cream

• Condiments

  • 3 tbsp Blackstrap molasses

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 tsp Cinnamon, ground
  • 3 tbsp Coconut flour, organic
  • 1 1/2 cups Dark chocolate morsels
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 tsp Coconut oil

• Dairy

  • 1/3 cup Cashew butter, creamy

Found on paleorunningmomma.com

Description

Ingredients

• ¾ cup dates, pitted*
• ½ cup coconut cream**
• ⅓ cup creamy cashew butter
• 3 Tbsp blackstrap molasses
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp allspice
• 3 Tbsp organic coconut flour
• ½ tsp pure vanilla extract
• 1.5 cups dark chocolate morsels (I use Enjoy Life brand)
• ½ tsp coconut oil

Directions

• To make the truffles I recommend using a food processor, although a high speed blender will also work.
• Add the dates, coconut cream and cashew butter to the food processor and process on high until smooth, about 1 minute.
• Add the molasses, spices and vanilla and process again to combine. Finally, stir in the coconut flour until fully combined. The coconut flour needs time to absorb all the moisture so the mixture firms up - chill the mixture in the freezer for about 10 minutes to make it easier to work with.
• While the filling chills, melt the chocolate morsels and coconut oil together in a small saucepan over very low heat while stirring. Once just melted, set aside.
• Using a cookie scoop or small spoon, scoop the chilled mixture (I used a heaping teaspoon per truffle) into small balls and place on a large baking sheet lined with parchment paper.
• After forming balls (they will be sticky - this ensures a nice gooey center!) you can put them in the freezer once again before dipping in the melted chocolate if theyre too sticky to work with.
• Once theyve firmed up a bit, dip the truffles in the melted chocolate/coconut oil mixture (you can re-melt the chocolate if needed) and place each one back on the parchment lined baking sheet. It will get messy, but in a good way! Perfection isnt necessary - anyway you dip is just fine 🙂
• Once all the truffles have been dipped, chill the truffles once again until the chocolate hardens into a shell. This doesnt take long - I chilled mine for 10-15 minutes.
• Once the chocolate forms a nice shell, it should stay solid at room temperature but I recommend storing in the refrigerator to prevent any melting.
• You can sprinkle with extra cinnamon or even organic powdered sugar for a nice holiday touch 🙂 Enjoy!