Raw Vegan Gingerbread Truffles

Gingerbread isn’t only for the holidays! We were reminiscing about the holidays, and stumbled across this recipe by Kara Lydon, RD – and boy are we glad we did! Not only are they super easy to make (don’t even need to be baked!), they are such a healthy treat! The main ingredients are dried dates (good source of fibre), and pecans (good source of healthy fats & protein), and they’re flavoured with a delicious blend of holiday spices that will make you wish it was December all over again… If you want to make these treats last a little longer, store them in the freezer and take out only a few at a time.

Ingredients:

• 1 cup Medjool dates, pitted (approx 10 dates)
• 1 cup pecans
• 1 tablespoon grated ginger
• 1 tablespoon molasses
• 3 tablespoons cacao powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice

Optional Toppings:

• 2 tablespoons cacao powder for dusting (raw) OR
• 1/3 cup vegan chocolate chips +
• 1 1/2 teaspoons coconut oil

Directions:

1. In a food processor, add dates, pecans, ginger, molasses, cacao powder, cinnamon, cloves and allspice and pulse to crumb-like consistency.
2. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes or until chilled.
3. Remove truffles from freezer and use one of the options for coating below:

Optional Toppings:

1. Add cacao powder to a plate and roll each truffle in the powder until coated OR
2. Melt chocolate chips and coconut oil in a small saucepan over low heat, whisking frequently until melted. Turn off heat and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
3. Store in the refrigerator to keep chilled.

See Recipe Here