paleo / gluten free / vegan

gingerbread truffles by kalejunkie



1 1/4 cups almond flour
5 tb Artisana Organics gingerbread pecan
butter (or ANY nut or seed butter!)
4 tb maple syrup
2 tb molasses (optional)
2 tb Primal Palate gingersnap spice (or, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp ground ginger)
1/2 cup melted Enjoy Life Foods df chocolate chips
1/2 tsp coconut oil
sea salt for sprinkling

I was going to take the day off posting because god knows I need to. Desperately but, I made these amaze balls GINGERBREAD TRUFFLES yesterday and had to share, because come December 26TH y’alls won’t want to see gingerbread for another year. So get it all out of your system now and make deeeees!



in a medium bowl, whisk together all of the ingredients (except chocolate and sea salt), until a dough comes together. if it’s dry, add a tablespoon of water or non-dairy milk.
Form small balls and place on parchment lined baking sheet.
Freeze for 30 minutes.
Melt chocolate and coconut oil in the microwave in 30 second increments.
Remove truffles from freezer and dip each one in chocolate.
Sprinkle with sea salt and return to freezer for another 15 minutes to harden.