These no-bake Gingerbread Truffles are a holiday-inspired treat that delivers all the warmth of gingerbread cookies in soft, fudgy bite-sized form. Made with wholesome, plant-based ingredients like almond flour, cashew butter, and molasses, these truffles are vegan, grain-free, and paleo-friendly. Dipped in dark chocolate and finished with a sprinkle of sea salt, they’re festive, flavorful, and ready in just 30 minutes.
Why You’ll Love This Recipe
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No-bake and easy: These truffles come together quickly with zero oven time.
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Holiday flavor: Packed with ginger, cinnamon, nutmeg, and molasses for that classic gingerbread taste.
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Vegan & paleo: Made without dairy, grains, or refined flours.
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Perfect for gifting: Great as a homemade holiday treat or addition to a dessert platter.
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Make ahead friendly: Store well in the fridge or freezer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Dough Truffles
3 tablespoons creamy cashew butter (or sunbutter/tahini)
2 tablespoons coconut sugar (or sugar of choice)
2 teaspoons pure molasses
¾ cup almond flour (75 grams)
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon allspice
2 tablespoons non-dairy coffee creamer (or milk of choice)
Chocolate Coating
4 ounces dairy-free dark chocolate (about ⅔ cup chocolate morsels)
½ tablespoon coconut oil
Flaked sea salt (optional)
Directions
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Prepare a tray
Line a small baking sheet with parchment paper and set aside. -
Make the dough
In a medium bowl, stir together cashew butter, coconut sugar, and molasses until smooth. Add almond flour and all the spices (ginger, cinnamon, nutmeg, cloves, and allspice), then gradually mix in the non-dairy creamer until a cohesive dough forms. It should be soft but not sticky or crumbly. -
Shape the truffles
Use a small cookie scoop or ½ tablespoon measure to form about 14 dough balls. Place them on the prepared baking sheet and freeze for 15 minutes. -
Melt the chocolate
While the dough chills, melt the chocolate and coconut oil in a microwave-safe bowl using 20-second intervals at half power, stirring between each. Alternatively, melt in a small saucepan over low heat. -
Coat the truffles
Remove the chilled dough balls from the freezer. Dip each into the melted chocolate using a spoon, then return to the parchment-lined tray. Drizzle any leftover chocolate over the tops and sprinkle with flaked sea salt if desired. -
Let them set
Let the chocolate set at room temperature, or pop the tray in the fridge to speed up the process. -
Store and serve
Keep truffles in an airtight container in the refrigerator. They can sit out at room temperature unless it’s too warm.
Servings and timing
Servings: 14 truffles
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Variations
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Nut-free: Use sunflower seed butter and a seed-based flour like tiger nut flour (note: taste and texture will vary).
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Spiced-up: Add a pinch of black pepper or cardamom for a bolder spice profile.
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No chocolate dip: Skip the coating and roll the truffles in cinnamon-coconut sugar or shredded coconut instead.
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Crunchy coating: Roll in crushed nuts for extra texture.
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Add-ins: Stir in chopped nuts or raisins to the dough for added dimension.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 7 days.
Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before serving.
Reheating: Not necessary. These are meant to be enjoyed chilled or at room temperature.
FAQs
Can I use peanut butter instead of cashew butter?
Yes, but it will give the truffles a stronger flavor. Cashew butter has a more neutral taste that lets the spices shine.
Are these truffles overly sweet?
No, the sweetness is balanced thanks to molasses and coconut sugar. You can adjust the sugar level to your taste.
Can I make these without molasses?
You can omit it, but you’ll lose the signature gingerbread flavor. If needed, sub with maple syrup and a dash of blackstrap molasses if available.
What kind of chocolate works best?
Use dairy-free dark chocolate chips or bars that melt smoothly. Choose 60–70% cocoa for balanced sweetness.
Do these truffles hold their shape at room temperature?
Yes, as long as the room isn’t too warm. The chocolate coating helps them stay firm.
Can I double the recipe?
Absolutely! This recipe scales well and is perfect for holiday gifting or parties.
Are these gluten-free?
Yes, they are naturally gluten-free and grain-free thanks to almond flour.
Is it possible to make these keto-friendly?
Yes, swap coconut sugar for a keto-approved sweetener like monk fruit or erythritol, and use sugar-free dark chocolate.
Can I roll these into larger balls?
You can, but they may be harder to coat evenly in chocolate. Keep in mind the texture might be slightly different with larger truffles.
How long can I keep these at room temperature?
They’re fine at room temperature for a couple of hours, but store in the fridge for longer shelf life and best texture.
Conclusion
These Gingerbread Truffles are the perfect way to enjoy festive flavors in a quick, no-bake treat. Whether you’re looking for a healthier dessert option or a cozy, spiced bite to satisfy your holiday cravings, these vegan and paleo-friendly truffles check all the boxes. Easy to make, full of seasonal spice, and ideal for sharing — they’ll become a go-to recipe for the holidays and beyond.
