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–+ servings

Paleo Gingerbread Truffles

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Nicole Modic
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
SERVES 14 truffles
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Ingredients

  • 1 ¼ cups almond flour
  • 5 tablespoons cashew butter (or any nut butter)
  • 4 tablespoons maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon ground ginger
  • ¾ cup dairy-free chocolate chips
  • ½ teaspoon coconut oil
  • flaky sea salt for sprinkling

Instructions

  • In a medium bowl, whisk together all of the ingredients (except chocolate and sea salt), until a dough comes together. If it’s dry, add a tablespoon of water or non-dairy milk. 
  • Form 14 small balls and place them on a parchment-lined baking sheet.
  • Freeze for 30 minutes. 
  • Next, melt the chocolate and coconut oil in a small bowl in the microwave, in two, 30-second increments. 
  • Remove truffles from freezer and dip each one in the melted chocolate. 
  • Sprinkle generously with flaky sea salt and return to freezer for another 15 minutes to harden. 
  • Enjoy!
Calories: 165kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 89mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 2mg

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