Chocolate covered Gingerbread Truffles
I’m sharing these Chocolate covered Gingerbread Truffles just in time for the weekend. They are no bake, vegan/gluten free and take less than 30-35 mins to make, all up.
MAKES 14-15
INGREDIENTS
Dry ingredients
3/4 cup almond flour
4 heaped tbsp coconut flour
A generous pinch of ground ginger, cinnamon, sea salt
Wet Ingredients
4 tbsp almond butter
4 tbsp rice malt syrup
2 tbsp dairy free milk (I use @goodbetterbruce unsweetened almond milk)
1 tsp vanilla essence
METHOD
In 1 bowl mix the dry ingredients. In a separate bowl mix the wet ingredients.
Pour the wet mixture into the dry mixture and mix well until a dough forms. Place in the fridge for 15 minutes.
Remove mixture from the fridge and roll into 1-inch balls. Place each bite-sized piece on plate lined with baking paper.
Melt chocolate : I use 1/2 cup vegan chocolate chips, but use any chocolate you like. Place chocolate into a small bowl with 1 tablespoon coconut oil. Fill a saucepan with 1-inch water. Place bowl with chocolate into saucepan. Using the double boiler method, bring water to a boil + reduce to simmer whilst stirring chocolate with a spoon until melted and smooth. Carefully remove bowl from heat. Drop each ball into the chocolate with a spoon, coating well, and place back onto plate. Place in the freezer to set. Transfer to a glass container with lid + keep in freezer.
