These chocolate gingerbread truffles, otherwise known as chocolate gingerbread bliss balls, are a delicious no-bake holiday dessert. Sink your teeth into a soft and chewy ball of gingerbread cookie dough wrapped in melted chocolate. Let’s celebrate the holiday season with this vegan, gluten-free treat!
It’s officially holiday season! You know what that means, right? In my world, holiday season equates to baking. Lots and lots of baking. It’s my favorite time of year to get creative with dessert!
To kick things off, I’m bringing you a treat that contains a classic holiday flavor: gingerbread. This isn’t just any old gingerbread cookie recipe (although those are great, too). Instead, these are no-bake, vegan, gluten-free chocolate gingerbread truffles. Alternatively, they are known as chocolate gingerbread bliss balls. It’s a super simple dessert containing healthy ingredients and a few steps. Let’s do this!
What is gingerbread made of?
Traditionally, gingerbread is a type of cake made with molasses and ginger. Now, the gingerbread flavor extends to all sorts of sweets and treats. You’re probably familiar with gingerbread men cookies and constructing gingerbread houses around the holiday season. However, you can also enjoy gingerbread-flavored cupcakes, muffins, cheesecake, blondies, and – that’s right – truffles!
These chocolate gingerbread truffles contain a perfectly sweet ball of gingerbread cookie dough coated in melted chocolate. You have major self control if you’re able to eat just one. They’re that good.
How to Make Chocolate Gingerbread Truffles
Begin by adding rolled oats, raw almonds, ground cinnamon, ground ginger, and salt to a food processor. Pulse the ingredients several times until a crumbled mixture is formed.
Next, add pitted medjool dates, molasses, water, and vanilla extract to the food processor. Process/pulse until a sticky, dough-like texture is formed. Note: the dough should be sticky enough to pinch with your hands. It may be tough to achieve a sticky dough if your dates are dry and hard. If this is the case, add an additional 1-2 tbsp water or see the recipe notes below.
After, line a baking sheet with parchment paper. Use clean hands to roll the dough into 1-inch balls. Then, set aside while you prepare the chocolate coating.
Now for the fun part! It’s time to create the chocolate layer for these chocolate gingerbread truffles.
Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until the chocolate melts. Note: chocolate burns very easily! Nearly all of the chocolate chips should be melted after 2-3 intervals. Stir the chocolate together to evenly melt any chips that are still intact.
Finally, dip each truffle into the melted chocolate to evenly coat the surface. Set the truffles on a parchment-lined baking sheet to prevent sticking. Optional: garnish with crumbled gingersnap cookies. Store in the refrigerator for 15 minutes or until the chocolate fully solidifies.
- Use soft medjool dates. If possible, it’s best to use soft medjool dates when creating no-bake desserts. If you only have access to drier/harder dates, no worries! To combat this, soak the dates in hot water for 10 minutes. After, drain the water and dry the dates with a paper towel. Then, proceed with the recipe as usual.
- Garnish with gingersnap cookies. It is completely optional to garnish these chocolate gingerbread truffles with crumbled gingersnap cookies. Alternatively, you can sprinkle hemp seeds, shredded coconut, candied ginger, or flaked sea salt on top.
- Not a fan of milk or dark chocolate? Use white chocolate instead! White chocolate + gingerbread is an equally delicious pairing for the holiday season. Check out these vegan white chocolate chips.
- Instead of coating the entire truffles with chocolate, you can omit the chocolate completely or choose to drizzle it on top of the truffles instead.
- Keep leftover truffles stored in the refrigerator.
If you love these Chocolate Gingerbread Truffles, you may also enjoy these dessert recipes:Print
Celebrate the holiday season with this vegan no-bake dessert! Each truffle contains a perfectly sweet ball of gingerbread cookie dough wrapped in melted chocolate.
- 1.5 cup raw almonds
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp salt
- 10 large medjool dates, pitted
- 1 tbsp molasses
- 1 tbsp water
- 1/2 tsp vanilla extract
- 1 cup vegan chocolate chips
- 1 tsp coconut oil
- 2 crumbled gingersnap cookies (optional, to garnish)
- Combine raw almonds, rolled oats, ground cinnamon, ground ginger, and salt in a food processor. Pulse into a crumbled, flour-like mixture.
- Add pitted medjool dates, molasses, water, and vanilla extract to the food processor. Process/pulse into a sticky dough-like consistency. The dough should be sticky enough to pinch together with your hands.
- Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place on the parchment paper.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until the chocolate chips are melted. This should only require 2-3 intervals. You’ll know it’s done when almost all of the chocolate chips are melted. Any chocolate chips still intact will melt together upon stirring.
- Dip each ball of dough into the melted chocolate to evenly coat the surface. Optional: garnish with crumbled gingersnap cookies. Place each truffle on the parchment-lined baking sheet. Store in the refrigerator for 15 minutes or until the chocolate solidifies.
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