Healthy Gingerbread Truffles (Vegan + Gluten-Free)

These healthy gingerbread truffles are the perfect holiday indulgence! Filled with cozy spices, almond butter and chocolate, these delicious vegan gingerbread truffles gluten-free and so easy to make! No baking required!

Let’s just say, truffles have always been a staple Christmas tradition in my family. Every year my mum would make a big batch and put then in jars to gift to friends. Chocolate rum truffles were her classic but the gingerbread ones were my fave!

These healthy gingerbread truffles are the perfect festive treat, especially for the holiday season. They only require a few ingredients and are made in the food processor. They taste rich and delicious, like classic gingerbread but in truffle form.

Oh and did I mention they’re made from chickpeas?! Hang with me here.  The chickpeas help give a super soft, buttery texture to the truffles, and don’t have an extremely strong taste, making them really good for mixing with nut butter. 

Ingredients you'll need:

To make healthy gingerbread truffles you must start with the gingerbread centre. Chickpeas, nut butter, spices, molasses and coconut four is blended in a food processor until a dough is formed. Then they are rolled up and dipped in melted chocolate and crushed gingersnap biscuits.

• Chickpeas —canned chickpeas works as the base in these truffles! They add a lovely creamy texture and plant protein. And no, you cant taste them ????
• Almond butter — ½ cup of almond butter works wonders for achieving that creamy texture that we’re going for. 
• Coconut flour — We’ll be adding in 3 tablespoon of coconut flour which will help to soak up the texture and will contribute to the density of the truffles.
• Ground ginger — For flavour, we add 2 teaspoons of ground ginger.
• Cinnamon — Similarly, 1 teaspoon of cinnamon is going to give us that delicious, cozy taste.
• Salt — Add a ¼ teaspoon of salt for flavour.
• Dates — We’ll be using medjool dates as an all-natural sweetener. They taste SO SO good in these truffles! Plus, they add some fibre too.
• Molasses— Similarly, 2 tablespoon of molasses will add a nice little touch.
• Dark chocolate chips— you will need to melt 1 cup of good quality dark chocolate. This will be for dipping and coating the chickpea gingerbread truffles!
• Gingersnap cookies —totally optional here! But I like to sprinkle the truffles with crushed gingersnaps before the chocolate hardens. It makes them feel and taste extra indulgent. 

How to make healthy gingerbread truffles

If you’ve been looking for a quick and easy festive dessert, you’ve found one. These easy gingerbread truffles do not require any baking at all. All you need is a food processor and about twenty minutes before you have yourself some delicious vegan gingerbread balls.

• Blend the chickpeas, almond butter, molasses, ginger, cinnamon, salt and dates until smooth, scraping down the sides as needed.
• Add the coconut flour and process again. You should have a dough-like consistency.
• Roll the dough into small bite sizes balls then pop into the freezer to chill for about 20 minutes.
• Melt chocolate. While chilling, use the microwave to melt the chocolate chips with coconut oil in 20 second increments. Mix in between each interval so chocolate doesn't burn. 
• Take out once completely melted.
• Remove the balls from the fridge. Dunk each ball in the chocolate and then take out with a fork, removing any excess chocolate by lightly banging on the side of the bowl.

• Sprinkle the chocolate coated gingerbread balls with crushed gingersnap biscuits. 
• Chill. Return to the refrigerator or freezer for at least 15 minutes.

Truffle topping ideas

When it comes to toppings I have a few ideas that you could try. Though these are definitely delicious without anything extra, sometimes it’s fun to mix things up a bit!

• Crushed gingersnap cookies: crush 2-3 biscuits and sprinkle them on top of the coated truffles. This is what I used for these.
• Crushed nuts: crush up nuts (like pecans or walnuts) and roll the chocolate coated truffles in them.
• Drizzle: Finally, a nut butter or white chocolate would be delicious!

How to store leftover truffles

• Refrigerator: Store in the refrigerator for up to 1 week in an air tight container.
• Freezer: Store in the freezer for up to 2 – 3 months. To freeze, store the gingerbread truffles in a freezer safe container or zip lock bags. Let thaw in the refrigerator, or on the counter for about an hour.

More easy dessert recipes from the blog

• No-Bake Blueberry Chickpea Fudge
• Sweet Potato Oatmeal Raisin Cookies (Gluten-Free)
• Easy No-Bake Granola Clusters Recipe
• Healthy Carrot Chocolate Chip Cookies

If you try this healthy gingerbread truffles recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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