Raw Gingerbread Truffles

Gingersnaps are a classic. Not only are they enjoyed throughout the holidays but they are also the kind of treat that I dream of having dozens of, stored in my freezer for when company comes over. Isnโ€™t it the best when you visit your grandparents house and know exactly where the baking stash is? In my opinion, youโ€™re never too young, or old to start your own stash of raw or baked goodness for impromptu visits!
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I made these chewy, raw truffles in my food processor. I recommend using a food processor for all raw treats including energy balls, cheesecake crusts or making almond meal. A high speed blender will work too, but its more manual labour because the batter is constantly getting stuck in the blades on the bottom of the blender. Once you switch to a food processor, you will use it more often than you think. Not only is it great for baking but it is also a wonderful tool for shredding vegetables, making hummus, pesto or any kind of nut butter.

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There are several types of molasses so make sure when you are buying it you look for organic unsulfured blackstrap molasses. It is the least refined (altered from its original state) and has the most potent antioxidant power. Molasses is high in iron, chromium, which helps regulate blood sugar levels, magnesium, potassium, and calcium. Try swapping out maple syrup and adding molasses to your pancakes, waffles or oatmeal in the morning!

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Print Recipe
Raw Gingerbread Truffles
Soft, Chewy, Ginger Molasses Cookies without having to bake them in the oven! Simply roll, freeze and enjoy!
Cuisine Baking, Raw
Prep Time 15 minutes
Servings
balls
Ingredients
Cuisine Baking, Raw
Prep Time 15 minutes
Servings
balls
Ingredients
Instructions
  1. Place Mary's (or any brand you choose) Ginger Snap cookies in a sealed plastic bag and crush them into a coarse meal using a rolling pin or your hands. You could also use a food processor if you choose. Set aside.
  2. In your food processor pulse pecans for about 30 seconds, or until pieces break into smaller coarse chunks.
  3. Add in dates, molasses, almond flour, coconut oil, cacao powder, and spices and pulse until well combined.
  4. Mixture should form a ball naturally in the processor. You may need to scrape down the sides and then pulse again. If mixture is too thick and chunky add in a small amount of hot water (1 tbsp at a time) and pulse again.
  5. Using a retractable ice-cream scoop, scoop out batter, rolling it into bite size balls.
  6. Roll each truffle in crushed cookie pieces coating all sides. Place them in a container to put in the freezer to firm. I store mine in the freezer!
Recipe Notes

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