Go Back
+ servings

Paleo Gingerbread Truffles

No ratings yet
Nicole Modic
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
SERVES 14 truffles
Print It Pin It


  • 1 1/4 cups almond flour
  • 5 tablespoons cashew butter (or any nut butter)
  • 4 tablespoons maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 3/4 cup dairy-free chocolate chips
  • 1/2 teaspoon coconut oil
  • flaky sea salt for sprinkling


  • 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!