Not only are my Paleo Gingerbread Truffles insanely beautiful to look at, the are also insanely delicious and even easier to make! Every year, I made a double batch of these, wrap them up nicely, and give them out to friends for a holiday treat!
And, although I tend to associate gingerbread with the month of December, these truffles can really be enjoyed all year long – and so I do! The base is almond flour, and then you add your choice of nut butter, along with the typical gingerbread-y spices like cinnamon and ginger, dip them in chocolate and then sprinkle on some sea salt. That’s it! A high-protein and delicious treat that’s crave-able all year long!
Paleo Gingerbread Truffles ingredients
These paleo gingerbread truffles are made using simple ingredients that I’m sure you already have in your pantry: almond flour, nut butter, maple syrup, and delicious spices like cinnamon, nutmeg, and ginger. And of course you need lots of chocolate to get that beautiful glossy truffle!
Almond flour: I love using almond flour for this recipe because I love treats with a higher protein and healthy-fat component. I haven’t tested this recipe with other flours!
Cashew butter: Cashew butter tends to be more of a neutral tasting nut butter, so that’s what we are using for this recipe, but you can definitely use any nut butter you’d like, or even sunflower seed butter.
Maple syrup: For sweetness, I love the taste of maple syrup, but you can also use honey if you prefer!
Molasses: The recipe also includes 2 tablespoons of molasses for a traditional gingerbread taste, so don’t leave it out. I always use blackstrap molasses, but use what you have!
Cinnamon: Cinnamon is a staple in this recipe!
Nutmeg: Similarly, nutmeg is the perfect touch, and a little goes a long way.
Ginger: I am pretty heavy-handed when it comes to ground ginger in gingerbread recipes. I mean what is anything gingerbread without the ginger!?
Chocolate Chips: I use dairy-free chocolate chips in this recipe, but use what you love!
Coconut oil: You will melt the chocolate chips with the coconut oil, to create a melty chocolate glaze that you will use to dip your truffles!
Flaky salt: Flaky salt is THE best part of this recipe. I know what you are thinking. It’s just salt. But no…flaky sea salt is the star of the show. It adds the best flavor to these gingerbread truffles, so don’t skip it!
How to make Paleo Gingerbread Truffles
These paleo gingerbread truffles are beyond easy to make! You don’t have to bake anything, either. All you need is one bowl, microwave, and your refrigerator!
To make these, all you have to do is mix together all of the ingredients – except the chocolate, coconut oil, and sea salt – until a dough forms. If the dough is dry, simply add a teaspoon of water or non-dairy milk. Then, form 14 balls and freeze them for 30 minutes.
While the balls are chilling, use the microwave to melt the chocolate chips with the coconut oil, in two, 30-second increments.
Then you dunk each ball in the chocolate mixture, allowing the excess chocolate to drip off. Then, return them back to the baking sheet, add flaky sea salt, and return them back to the freezer for 15 more minutes so the chocolate hardens and sets!
All set! Then keep them in the refrigerator for up to two – three weeks.
How to store Paleo Gingerbread Truffles
These paleo gingerbread truffles can be stored in either the refrigerator or the freezer. I always keep mine in the refrigerator so I have them at my fingertips when I’m craving something sweet. If you decide to freeze them, be sure to thaw them at room temperature for about 20 minutes before biting in!
Looking for more festive gingerbread recipes?
There is definitely no shortage of delicious gingerbread recipes over here on Kalejunkie. Here are some of my favorites!