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Gingerbread spiced Chocolate Nut butter truffles. Chocolate Nut butter spiced truffles rolled in Gingerbread spices. Easy Holiday treat. Vegan Gluten-free Recipe. Use seed butter to make nut-free. Makes 12 to 14 Jump to Recipe
Super easy and dangerously addictive truffles! I made these with just one spice like cardamom or cinnamon, but the ginger bread ones were the clear winner. This is another flexible recipe.. Add more or less chocolate. or spice.
Just 3 main ingredients! Some nut butter, chocolate, maple/agave and spices.
More baking ideas for the holiday season.. sweet..
Vegan Gingerbread spiced Chocolate Nut butter truffles.
Gingerbread spiced Chocolate Nut butter truffles. Chocolate Nut butter spiced truffles rolled in Gingerbread spices. Easy Holiday treat. Vegan Gluten-free Recipe. Use seed butter to make nut-free. Makes 12 to 14
Ingredients
For the Truffles:
- 4 Tbsps roasted cashew butter, I used store bought or use peanut butter or other nut butter of choice
- 3 Tbsp agave syrup or maple syrup
- 1 Tbsp raw sugar powdered, optional, for a sweeter truffle
- 1-2 Tbsp coconut milk or non dairy milk
- 1 teaspoon ginger powder
- 1/4 teaspoon each of ground cinnamon, ground cloves
- 1/8 teaspoon nutmeg powder
- 1/2 cup + semisweet vegan chocolate chips
To Coat:
- 2 Tbsp raw sugar powdered mixed with 1/2 teaspoon ginger powder, 1/8 tsp cinnamon and 1/8 tsp ground cloves for coating
Instructions
- In a pan, add cashew butter, agave, sugar, 1 tbsp non dairy milk and sugar and start heat on low.
- Keep mixing till the butter, agave and sugar are well combined and flowy.3-5 minutes.
- Add the chocolate chips and keep mixing to melt. Take off heat and mix well. If the mixture feels too stiff, add a Tablespoon or more, of coconut milk or coconut creamer, and combine very well.(Or add a bit of Rum!)
- Taste carefully (the mixture will be hot) and adjust spices and sugar and mix. let cool for a few minutes.
- Make balls when mixture is warm and not completely cooled, and roll them in the sugar spice mix. Use less or more spice per preference. You can also coat them in melted chocolate with ginger bread spices mixed in the chocolate, and top with thin candied ginger strips.
- Store in a cool place and eat within 3 days. These can also be refrigerated or frozen.
Notes
nutritional values based on one truffle
Nutrition
Calories: 97kcal, Carbohydrates: 12g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Sodium: 1mg, Potassium: 30mg, Sugar: 9g, Calcium: 12mg, Iron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
These truffles are truly unique and perfect for the holidays. I am giving some to my friends and family for Xmas! Mine was too soft and sticky when warm so I chilled for a couple of hours before forming and this worked fine. Also works fine to roll in regular instead of powdered sugar and looks a little prettier. Thank you!
Awesome
Hi Richa, I just made these with Tahini and they curdled! Can I save them?
I followed the recipe – is it the tahini factor?
Thanks!
most likely. What do you mean by curdled?
Separated – you know how truffles separate if not done properly?
I didn’t whisk it as it heated, or put it in a heatproof bowl. I’ll try to save it and let you know if it works.
It didn’t combine over heat and whisking, so I made it into brownies! Turned out alright.
Hello Richa. I want to make these ahead of time and freeze them but I’m not sure whether I should coat in powdered sugar first. I’m worried that during the unfreezing process it will be absorbed into the truffle. What do you think?
yes it will get absorbed. you can coat them and freeze and coat again before serving.