Description

Delight in easy Gingerbread Truffles made with warm spices and plant-based ingredients to sweeten your holidays with every bite. These rich, velvety treats capture the cozy essence of gingerbread with hints of cinnamon, nutmeg, and cloves, molded into perfect little spheres that melt in your mouth. Perfect for gifting or indulging, these truffles bring festive charm to any celebration and are wonderfully simple to prepare.

Ingredients

Scale

Main Ingredients

1 cup plant-based cream cheese
3 tbsp molasses (natural)
2 tbsp maple syrup (natural)
1 tsp ground ginger
1 tsp cinnamon powder
1/4 tsp nutmeg powder
1/8 tsp clove powder
1 cup crushed gingerbread cookies (plant-based)
1 tsp natural gelling agent

Coating

150g dark chocolate (plant-based) coating

Optional Variations

1/4 cup finely chopped walnuts or pecans (for nutty twist)
1/4 cup dried cranberries or chopped dates (for fruity surprise)
Additional ground ginger or a pinch of black pepper (for spicy upgrade)
Shredded coconut or cocoa powder (alternative coatings)
Date syrup (natural) or agave syrup (natural) (alternative sweeteners)

Instructions

Mix Your Base Ingredients: Start by combining the plant-based cream cheese with molasses (natural) and maple syrup (natural). Whisk gently until the mixture becomes smooth and creamy, setting the foundation for those incredible truffles.
Spice It Up: Add ground ginger, cinnamon, nutmeg, and clove powder directly into the creamy base. Stir thoroughly to distribute those warm spices evenly, ensuring every truffle bursts with the classic gingerbread aroma.
Incorporate Crushed Cookies and Natural Gelling Agent: Gently fold in the crushed gingerbread cookies to give texture, then sprinkle the natural gelling agent to help the mixture firm up perfectly. Mix until everything is well combined but still soft enough to shape.
Shape the Truffles: Using a small scoop or your hands, form the mixture into uniform bite-sized balls. Place them on a parchment-lined tray and chill in the refrigerator for at least an hour until firm enough to handle coating.
Coat With Chocolate: Melt the dark chocolate (plant-based) coating gently over a double boiler, then dip each chilled truffle fully, allowing any excess to drip off. Set back on parchment paper and refrigerate until the coating solidifies into a shiny shell.

Notes

Use room temperature cream cheese for smooth blending without lumps.
Chill truffles thoroughly before coating to prevent melting or cracking of chocolate.
Crush cookies finely for consistent truffle texture.
Adjust spice ratios to your taste for a perfectly balanced gingerbread flavor.
Use quality dark chocolate for a rich taste and glossy finish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: Baking
Cuisine: International

Nutrition

Serving Size: 2 truffles (about 40g)
Calories: 130
Sugar: 10g
Sodium: 40mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: gingerbread truffles, plant-based truffles, holiday sweets, dairy-free dessert, vegan truffles, festive treats, gingerbread snacks