Spiced Gingerbread Truffles Rolled in Cocoa
These Spiced Gingerbread Truffles are a quick, indulgent festive treat! Warm spices meet rich cocoa in a no-bake, naturally sweetened bite-sized delight.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Whisk or spoon
- Baking sheet or plate
- Plastic wrap or airtight container
- Small cookie scoop or spoon
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 1/4 cup cocoa powder for rolling
Instructions
- In your mixing bowl, combine the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, and cloves. Whisk them together to evenly distribute the spices and flours.
- Pour in the maple syrup, melted coconut oil, and vanilla extract. Stir everything together until you get a sticky, dough-like consistency. If the mixture feels too dry, add a teaspoon of water or more maple syrup to bring it together, but be careful not to make it too wet.
- Cover the bowl with plastic wrap and refrigerate for about 20 minutes to help the dough firm up.
- Using a small cookie scoop or spoon, portion out the dough and roll between your palms to form smooth balls roughly 1-inch in diameter.
- Place the cocoa powder in a shallow bowl or plate. Roll each truffle in the cocoa powder until fully coated.
- Arrange the coated truffles on a baking sheet or plate lined with parchment paper. Refrigerate for at least 30 minutes to let them set and firm up before serving.
Notes
- Adjust moisture with maple syrup or water if dough is too dry or crumbly.
- Chill dough longer if truffles are too sticky to roll.
- Lightly pat cocoa powder rather than rolling aggressively to help coating stick better.
- Store truffles in airtight container in fridge up to 1 week or freeze up to 3 months.
- Substitute almond flour with sunflower seed flour for nut-free option.