Where did the month of December go already? Can you believe, that it’s Christmas next week! The holiday season for some of us, usually entails baking and lots of it. One of my all time favourite flavours for the holiday’s is gingerbread! To see some of my other favourite Christams baking head over to see the delicious and traditional Greek Christmas cookies!
Today, I want to share my Christmas gingerbread truffle recipe with you. Perfect for anyone that doesn’t like to bake or is short on time. No-baking required. And uses my favourite holiday spices, ginger and cinnamon.
Gingerbread truffles are easy to make. In fact you probably have all the ingredients available in your kitchen pantry.
- almonds – blanched, or with skins on, or even almond flour works.
- rolled oats
- medjool dates
- vanilla extract
- ground ginger
- ground cinnamon
- chocolate or choc-chips for melting
Tip: How to make Almond Flour.
If you don’t have Almond flour on hand, don’t worry as it is very simple to make. Take some blanched almonds and pop them into a high speed blender or food processor. And blend for approximately 5 minutes. After you will have a powedery flour like consistency. Homemade almond flour always tastes fresher and is far more cost-effective than any store-bought.
What I really love about these Christmas gingerbread truffles, is that they can be made in advance. Yep, that’s right, they keep in the refrigerator for up to 2 weeks. So when it’s time for the celebrations to begin, all that is required is to present them on a gorgeous plate or bowl and voila! Also these make a great hostess gift!
Who is ready for the celebrations to begin?
These delicisous Christmas gingerbread truffles are bursting with all the traditional Christmas flavours:
- no baking required
- jam packed with flavours
- secretly good for you
Let’s do this!
In to a food processor combine the almonds, oats, salt and ground cinnamon and ginger. Process until you have a fine powdery like consistency.
Add the dates, vanilla extract, water and molasses and blitz a few times, ensuring that all the ingredients come together. You may need to stop and scrape down the sides with a spatula and pulse again. You will end up with a beautiful ball of sticky dough.
Roll 1 tablespoon of dough into a sphere shape and place onto a lined baking tray.
Mmmm chocolate time. Finally it’s time for each truffle to be coated in a gorgeous layer or two of chocolate goodness. Place coated truffles back onto the baking tray lined with parchment paper and delicately sprinkle with some crushed walnuts or pecans or perhaps even some gold leafing for a more expensive look.
If you do give these a go, please let me know how it turned out for you! Please leave a comment below and star rating. Don’t forget to share a photo over on instagram and include the hashtag #schiavone360 so I can see your results. From my family to your’s, Merry Christmas & Happy Holidays!
Christmas Gingerbread Truffles
If you like gingerbread, then this delicious no-bake Christmas gingerbread truffles that's all wrapped up in a dark layer of chocolate is the perfect gift for your tastebuds. Packed with Christmas flavours and shhhh it is secretly good for you!
- 1.5 cups almonds or almond flour will work too.
- ½ cup rolled oats
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp sea salt
- 12 medjool dates pitted
- 1 Tbsp molasses blackstrap
- 1 Tbsp water
- ½ tsp vanilla extract
- 300 grams chocolate melts or vegan choc-chips
- 1 tsp coconut oil
Line a baking tray with parchment paper or with a silicone non-stick baking mat.
Combine the almonds, rolled oats, cinnamon, ginger and salt into a food processor and pulse until you have a flour like consistency.
Add in the dates and pulse again. Next, add the molasses, water and vanilla extract, pulsing again, until your have what looks like a ball of sticky dough.
Take 1 tablespoon of dough and gently roll into a small ball. Place on the prepared tray.
To melt chocolate, bring a saucepan with an inch or so of water in it to a gentle simmer over a low heat and place a heatproof bowl on top. Make sure that the bowl doesn't touch the simmering water. Turn off the heat and add in half of the choc-chips with the coconut oil, stir occasionaly as it softens. Once that portion has melted add in the remaining half and gently stirring to help melt it all together. The finish will be so much glossier as you have tempered the chocolate.
Dip each ball into the melted chocolate using a fork or spoon. Drain off the excess chocolate and place back onto the prepared baking tray. Repeat with remaining balls. Garnish with a little crushed nuts of your choice, a small gingerbread shaped star cookie or even some brown sugar crystals.