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.
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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