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

1. In 1 bowl mix the dry ingredients. In a separate bowl mix the wet ingredients.

2. Pour the wet mixture into the dry mixture and mix well until a dough forms. Place in the fridge for 15 minutes.

3. Remove mixture from the fridge and roll into 1-inch balls. Place each bite-sized piece on plate lined with baking paper.

4. 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.