Description

Delight in these easy-to-make Gingerbread Truffles that are perfect for the holiday season. Made with paleo and gluten-free ingredients like almond flour, ginger, honey, and optional chocolate coating, these sweet treats offer a perfect balance of warm spices and rich almond butter. They’re ideal for snacking, gifting, or satisfying your festive sweet tooth.

Ingredients

Scale

Dry Ingredients

1/2 cup almond flour
3 tbsp coconut flour (or about 1/4-1/3 cup more almond flour)
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp salt

Wet Ingredients

1/2 cup almond butter
2 tbsp honey
2 tbsp molasses

Optional Coating

1 cup chocolate chips
1 tsp coconut oil

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Instructions

Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, ground ginger, cinnamon, and salt until evenly distributed.
Mix Wet Ingredients: In a separate small bowl, stir together the almond butter, honey, and molasses until smooth and well blended.
Combine Wet and Dry: Add the wet ingredient mixture to the dry ingredients and mix thoroughly. Use your hands to ensure all components are fully combined into a cohesive dough.
Chill Dough: Place the dough in the refrigerator and chill for 30 minutes to firm it up, making it easier to roll into balls.
Melt Chocolate (Optional): While chilling the dough, melt the chocolate chips with coconut oil in the microwave. Heat in 20-second intervals, stirring between each to avoid burning, until fully melted.
Form Truffles: Remove the dough from the fridge and roll it into small balls using your hands.
Coat in Chocolate: If desired, dip each ball into the melted chocolate using a fork, gently tapping off excess chocolate before placing on a tray.
Final Chill: Return the coated truffles to the refrigerator or freezer and chill for at least 30 minutes to set the chocolate coating.
Storage: Store the finished truffles in the fridge or freezer and enjoy as a festive treat.

Notes

Use almond butter that is smooth for easier mixing and a better texture.
For a nut-free variation, substitute almond flour and almond butter with sunflower seed flour and sunflower seed butter, but adjust moisture accordingly.
The chocolate coating is optional but adds a rich, decadent layer to the truffles.
If you don’t have molasses, a little extra honey or maple syrup can act as a substitute, though it may slightly change the flavor profile.
Store truffles in an airtight container in the fridge for up to two weeks or freeze them for longer storage.

Nutrition

Serving Size: 1 truffle
Calories: 185 kcal
Sugar: 14.6 g
Sodium: 44.5 mg
Fat: 10.7 g
Saturated Fat: 3.6 g
Unsaturated Fat: 7.1 g
Trans Fat: 0 g
Carbohydrates: 18.5 g
Fiber: 2.9 g
Protein: 3.9 g
Cholesterol: 0 mg