If you are a gingerbread lover but crave something quicker, look no further. These incredibly tasty truffles are packed with gingerbread flavor and just melt in your mouth. They are grain-free, dairy-free and refined sugar-free. 

First Christmas with a 9 month old this year 🙂 Nothing I would change, however it does leave me with less time for baking. Last year I made quite the cookie collection including gingerbread cookies. Here are some of my favorites: Gluten-free Christmas Cookies

This year I don’t have as much time to bake all the delicious cookies so I had an idea. If you are a gingerbread lover but crave something quicker, look no further. These incredibly tasty truffles are packed with gingerbread flavor and just melt in your mouth. They are grain-free, dairy-free and refined sugar-free. 

How to prepare these delicious gingerbread truffles:

In a large bowl add almond flour, coconut flour, cinnamon, ginger, cloves and nutmeg. Mix until combined. In a separate small bowl combine honey, molasses, and nut butter.

Add wet to dry ingredients and stir until combined. Let dough sit for about 20 minutes in the fridge. Shape little balls until the dough is gone and transfer into the freezer for about 1-2 hours. Meanwhile, melt chocolate with coconut oil. Dip truffles in chocolate, let sit for another 10 minutes and enjoy. Store truffles in an airtight container for up to one week.

If you happen to make these delicious paleo gingerbread truffles, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.

Paleo Gingerbread Truffles

Yield: 15

Prep Time: 10 minutes

Total Time: 10 minutes

If you are a gingerbread lover but crave something quicker, look no further. These incredibly tasty truffles are packed with gingerbread flavor and just melt in your mouth. They are grain-free, dairy-free and refined sugar-free.

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Ingredients

Truffles

• ½ cup 2 tbsp almond flour
• 3 tbsp coconut flour
• ½ cup almond butter
• 2 tbsp honey
• 2 tbsp molasses
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg

Coating:

• 1 ½ cups Lily’s Dark Chocolate Baking Chips

Instructions

1. In a large bowl add almond flour, coconut flour, cinnamon, ginger, cloves and nutmeg. Mix until combined.
2. In a separate small bowl combine honey, molasses, and nut butter.
3. Add wet to dry ingredients and stir until combined.
4. Let dough sit for about 20 minutes in the fridge.
5. Shape little balls until the dough is gone and transfer into the freezer for about 1-2 hours.
6. Meanwhile, melt chocolate with coconut oil.
7. Dip truffles in chocolate, let sit for another 10 minutes and enjoy.
8. Store truffles in an airtight container for up to one week.