Gingerbread Truffles are delectable and addictive with perfect holiday flavours, no-one will know that these sweet and delicious treats are made out of dates, prunes and pecans. They are vegan and gluten-free.
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(This recipe first appeared on Imagelicious on December 3, 2015)
It’s beginning to look a lot like Christmas in the Imagelicious household. I put up my tree and decorated the house on December 1st. One of my cats loves sitting under the tree and keeps pretending to be a gift.
With all the decorations twinkling and holiday songs playing, I crave the flavours of ginger and nutmeg and clove and cinnamon.
I make Gingerbread cheesecake almost every year. I indulge in Gingerbread waffles and Vegan Gingerbread Cake. I eat one or two or ten (who is counting?) Gingerbread cookies each December.
With all the indulgences of the season, sometimes it’s easy to forget about healthy and nutritious food. Instead, opting in to have all the delicious treats that go hand in hand with December.
I always try to find some sort of a balance. If I have rich, cheesy, creamy, chocolaty (circle the correct option… I usually have to circle all of them) food one day, then I try to have something lighter, yet still delicious and satisfying the next day.
What are the ingredients for Gingerbread Truffles
The ingredients are wholesome and healthy. They are sweetened with some maple syrup but you could omit it for an even healthier treat. Just add a bit of water or orange juice to help the mixture stay together.
- Medjool dates
- gingerbread spices: cinnamon, ginger, cloves, nutmeg
- cocoa powder
- maple syrup
Variations and substitutions for Gingerbread Truffles
These little Gingerbread Truffles are a perfect treat during Holiday season: they are made with healthy dates, prunes, and pecans, sweetened with a touch of maple syrup and mixed with cocoa powder. Biting into one of these morsels feels like you are indulging in a pure Gingerbread chocolaty goodness.
- Medjool dates
- Medjool dates are wonderfully smooth, pliable, and sweet. However, they are more expensive than some other kinds.
- You can use Honey Dates instead of Medjool dates. They are also very sweet and soft and you can often find them in a local bulk food store.
- Prunes have a bad reputation but they are an absolutely wonderful ingredient! They are sweet but also tangy and provide a much needed balance in these Gingerbread truffles.
- You can use extra dates instead of prunes but the flavour will be different and much sweeter.
- I love the buttery neutral flavour of pecans, it’s very unobtrusive.
- Feel free to use walnuts instead of pecans if you’d like.
- Gingerbread spices
- I use my own variation here but feel free to use more cloves or less ginger depending on your taste.
- You can also use 2 teaspoons of pre-made gingerbread spice.
- Cocoa powder
- That’s what really gives the chocolate flavour to the Gingerbread truffles so it cannot be omitted.
- Make sure it’s unsweetened cocoa powder.
- Maple syrup
- Maple syrup is used for sweetness as well as for added moisture, otherwise the mixture wouldn’t come together.
- You can use honey, agave syrup or another liquid sweetener instead.
- Alternatively, omit the sweetener and use a bit of juice (orange or apple) or even water to add the moisture to the mixture.
- For a fun twist, use some rum or brandy instead of maple syrup.
These Gingerbread Truffles are sweet and piquant from all the spices. They have a pronounced chocolate flavour. These truffles consist of wholesome and natural ingredients, and they are also vegan and gluten-free (added bonus), so why not have a couple?
Watch the video to see how easy these Gingerbread Truffles are to make… Yes, the video is very different in style. I wanted to try something new and different…
- 1/2 cup Medjool dates, pitted, roughly chopped (about 5)
- 1/2 cup prunes, pitted, roughly chopped (about 6)
- 1/2 cup pecan halves
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 cup cocoa powder (more for rolling truffles - optional)
- 1 tablespoon maple syrup (or a bit more if needed)
- Add the dates, prunes, pecans, and spices to the food processor. Pulse for about a minute or until the mixture is smooth.
- Add the cocoa powder and pulse until it's incorporated.
- Add the maple syrup to make the mixture pliable. You may need to add a touch more than 1 tablespoon if the mixture is too dry.
- Take about one tablespoon of mixture at a time and roll into balls.
- If using, roll in extra cocoa powder.
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Amber | Quite Good Food says
Yum! These sound delicious and I bet the prunes make them extra moist and full flavoured. I’ll be trying these, thanks!
Isabelle @ Crumb says
These look AH-MAH-ZING! I especially love the fact that these truffles get their sweetness from dried fruits and maple syrup… so much less guilt than regular chocolate truffles, which means I don’t have to feel bad if I eat a whole batch on my own. 🙂 (And yes, that’s exactly what I’m planning on doing.)
Thanks, Isabelle! I love these truffles too, they are healthy and relatively guilt-free. Technically there’s no need for maple syrup as they are sweet enough, but it helps with the consistency.
Kathy Hester says
I need these right now! I will be adding these to my make for the holidays list.
And thank you again 🙂 I hope you make them!
Kathy Hester says
I want to eat these right now! They sound beyond amazing!
Thank you 🙂
rachel @ athletic avocado says
These look so delicious! I never would have guessed that they are made from whole food ingredients! yum!
Even if you eat them, you wouldn’t know that they are healthy! They taste delicious.
These looks great, I’m craving it now! Pinned!
Thank you, Farida
These look delicious! I’ve made/eaten so many truffles but never gingerbread ones! Can’t wait to try XO
I hope you like them.
Sophia @Veggies Don't Bite says
I just love truffles! And gingerbread sounds amazing!
Thank you, Sophia
How long do they keep
Up to a week in an airtight container. Or longer in the fridge, but you wouldn’t want to roll them in the cocoa powder I think
Marsha Cook says
These look like the perfect little treat! I absolutely love gingerbread, and truffles!
Thank you, Marsha!
Olivia @ livforcake says
These are the most stunning pictures I have EVER seen!! Seriously. Wow. Oh and the truffles sound amazing!
Thanks, Liv! I really appreciate your kind words 🙂
Lily @GastroSenses says
I love these! They sound amazing and I love that they’re healthier!!
Thanks, Lily! I love these truffles. They can also be made with different spices
Now your talking! These are made with some of my favorite ingredients. In fact, I have everything I need to make these right now! I’m putting these on my to make list. Pinning!
Diane – I hope you had a chance to make these beauties!
kristy @ she eats says
A of all: Your photos are stunning my love.
B of all: Do you need my mailing address? I’m not sure you have it and I want some of these.
C of all: Gingerbread is by far my favourite flavour come the holidays. Definitely pinning for later 🙂
Kristy – LOL!!
They are already in the mail 🙂
Bethany @ Athletic Avocado says
Im OBSESSED with the wholesome ingredients in these cuties! They are the perfect size treat or snack for when you are craving cookies! Great recipe!
Thank you, Bethany! You are right, these are healthy and delicious!
nicole (thespicetrain.com) says
Oh, so delicious! I’d like the entire bowl, please!! 🙂
Haha 🙂 Thanks
Christine | Vermilion Roots says
I’m always amazed at the versatility of medjool dates to create something marvelous like this. Healthy too, 🙂
I love medjool dates. They are great in salads and in rice dishes too
Oh, yes, please!! These look so decadent!!
Whooooooo momma!!!! These look amazing. yummers!
Thank you, Ann
janet @ the taste space says
Looks fabulous, Julia. I basically live off simple treats like this and I like your holiday spin. Did you find the cocoa powder dusting to make them bitter?
Thanks Janet!! Yes and no. You are right cocoa powder is a bit bitter, but the truffles are quite sweet with all the dates, prunes and maple syrup, so that bitterness is a welcome contrast. I have to say though, I like the cocoa dusting the next day better, it seeps in and makes the truffles taste more chocolatey. If you plan on eating them the day you make them I’d leave the cocoa off… Or maybe sweeten it with some icing sugar.