| 10 | 40 | 172 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 0 min | 16 |
| 1/2 cup | Almond Flour |
| 3 tbsp | Coconut flour |
| 1 tsp | Ginger, ground |
| 1 tsp | Cinnamon |
| 1/4 tsp | Salt |
| 1/2 cup | Almond butter |
| 2 tbsp | Honey |
| 2 tbsp | Molasses |
| 1 cup | Semisweet chocolate chips (for dipping; optional) |
| 1 tsp | Coconut oil (for dipping; optional) |
Step 1: In a large bowl, mix almond flour, coconut flour, ginger, cinnamon, and salt.
Step 2: In a small bowl, mix together almond butter, honey, and molasses.
Step 3: Add wet ingredients to dry and stir until well combined (use hands if needed)
Step 4: Chill dough for 30 minutes before rolling into balls.
Step 5: While chilling, prepare the chocolate sauce for dipping (optional). Melt chocolate chips with coconut oil in the microwave in a series of 20 seconds, mixing in between each interval so the chocolate doesn’t burn. Take out once completely melted.
Step 6: Line a baking sheet with parchment paper.
Step 7: Remove the chilled dough from the fridge and roll into balls. Then, dip/coat each ball with the chocolate mixture and place them on the baking sheet.
Step 8: Place the balls back in the fridge or freezer for at least 30 minutes before serving.
Tip:
To increase the "wow" factor:
Storage instructions:
These gingerbread truffles can be stored in the fridge, or freezer for longer keeping.
| Meat Alternative | 0.2 |
