Gingerbread Cookie Dough Truffles

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Gingerbread Cookie Dough Truffles

These truffles are nut-free, gluten-free, sweetened naturally AND they’re good for you! Yes, that’s right, despite tasting decadent and festive, these gingerbread cookie dough truffles are made with wholesome ingredients that will make you feel great and give you a lovely boost of nutrients. If you'd prefer not to coat in chocolate, you can double the "gingerbread sprinkle" and roll the gingerbread cookie dough balls in that instead. Although you can buy tiger nut flour and oat flour, you can make your own by whizzing tiger nuts or oats in a food processor or blender.

Ingredients

(makes around 22 truffles)

Gingerbread cookie dough centres:

1 cup tiger nut flour 

1 cup oat flour (certified gluten free if necessary)

1/2 cup soft dates (soak in warm water to soften if necessary)

2-2 1/2 teaspoons ground ginger (depending on how gingery you want your truffles)

1 teaspoon cinnamon

1/4 teaspoon cardamom powder (optional)

A few gratings of nutmeg or a tiny pinch of nutmeg powder

3/4 teaspoon sea salt

2 tablespoons tahini

1 tablespoon liquid sweetener (you can leave this out and add a few extra dates and an extra tablespoon of water)

1 tablespoon water (you may not need this if you soaked your dates)

Chocolate Coating:

1/2 cup chocolate chips or chopped chocolate

1 teaspoon coconut oil (optional - changes the texture slightly)

Gingerbread sprinkle (double the quantity if not using a chocolate coating):

1/2 tablespoon tiger nut flour

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

Pinch of turmeric

1/2 teaspoon coconut sugar

Pinch of salt

Method

 

1. Add all of the gingerbread cookie dough ingredients to a food processor and process until you have pliable dough that you can roll into balls. This may take several minutes, so give it time. If after some time the dough is really not coming together, add a little water, 1/2 tablespoon at a time.

2. Prepare a flat plate or tray (that will fit in your freezer) with a sheet of baking parchment. Roll your dough into small evenly-sized round balls and place them on the plate/tray.

3. Place the balls into the freezer to chill while you melt your chocolate. You want them cold so that the chocolate sets quickly, but not frozen. If you think you might take a while, pop them in the fridge instead of the freezer.

4. Melt your chocolate over a bain-marie or fashion one using a small pan of hot water and then put your chocolate in a bowl over the top of it (ideally not touching the water). Avoid using your stove once the chocolate is actually over the water - heat it beforehand.

5. Once melted, stir in your coconut oil if using and transfer your chocolate to a small bowl or ramekin.

6. Make your gingerbread sprinkle by simply combining all the ingredients in a small bowl.

7. Remove your gingerbread cookie dough from the freezer and have your melted chocolate and gingerbread sprinkle at the ready (you don’t want the chocolate to set before you’ve sprinkled or it won’t stick!)

8. Now enjoy yourself! Using a spoon, drop a gingerbread ball into the chocolate and move it around until it’s completely coated. Then drop it onto another spoon or a fork to remove some of the excess chocolate. Carefully drop your chocolate coated gingerbread ball back onto the baking parchment and quickly sprinkle a little gingerbread sprinkle on top. Repeat with the rest of the balls.

9. Leave the chocolate-coated truffles to set at room temperature.

10. Provided the weather isn’t too warm, you can leave these truffles at room temperature for at least a few days. They’ll last longer in the fridge (or even the freezer) but they may sweat a little when you take them out, so keep them at room temp if you can.

Recipe and Photography from Amy Hiller