No Bake Gingerbread Chocolate Truffles {with Cashews}
Made with Cashews, sweetened by medjool dates and molasses, this is the perfect blend of chocolate and Christmas Spice all in a bite-sized energy ball. It’s a total bliss during the holiday season. These No Bake Gingerbread Chocolate Truffles make the perfect snack or a lighter dessert option.
Smooth, chewy, and gooey, these vegan gingerbread chocolate truffles taste heavenly.
If you know me, you also know how much I love Gingerbread everything lately, like my Gingerbread Cookies and Gingerbread Cake.
The spicy taste and earthy flavor of the ginger make every dessert feel warm and homey.
This time, I made vegan gingerbread chocolate truffles.
These are not just your regular fancy truffles. They have a perfect combination of ginger and chocolate, making the truffles the best of both worlds.
They are easy to make because they don’t need any baking. They’re the perfect raw treats.
What Makes These Gingerbread chocolate Truffles Different?
When I hear the word chocolate truffles, a fancy chocolate-covered bite-sized ball comes to mind.
Though there are many kinds of truffles, they are commonly regarded as chocolate ganache-covered balls rolled into cocoa or sugar.
These Chocolate Energy bites are truffle-like balls that are made with raw cashews and medjool dates as its base, then sweetened by blackstrap molasses and spiced by ginger bread spices.
These gingerbread energy bites have a smooth truffle-like texture and fudgy chocolate taste and are perfect to be enjoyed as a guilt-free dessert.
That’s why I always have a batch of no-bake energy bites in the freezer as pre-work snack or afternoon pick-me-up, like these No-bake Pumpkin spice Energy Balls and Pumpkin Spice Vegan Chocolate Truffle.
Ingredients you need to make these Gingerbread chocolate Truffles
Unlike the traditional chocolate truffles, this version is free from heavy cream and sugar.
Raw Cashews
Cashew nuts make amazing vegan desserts.
Instead of heavy cream, this recipe uses cashew nuts that not only give a smooth and amazing creamy texture but also a nice nutty texture to it.
If you want a dairy-free and low-calorie frosting, then make this Vegan Cashew Cream Cheese Frosting.
Black Strap Molasses
These truffles have unrefined blackstrap molasses instead of sugar.
Coconut Flour
Medjool Dates
My favorite wholefood sweetener when it comes to no-bake dessert.
Gingerbread Spices
Cinnamon, ground ginger, allspice
How to Make No Bake Gingerbread Chocolate Balls
How to spice up Gingerbread Chocolate Truffles
You can certainly roll these Gingerbread Truffle Balls in powdered sugar.
After all, it is Christmas time!
Here are a few alternative options to coat these balls.
- Cacao Powder dust
- Coconut Flour
- Dark Chocolate melted
- Gingersnap Cookies crushed
I would love to see how the gingerbread chocolate truffles turn out for. You are sure going to love them. If you have some interesting tips to share to make these truffles more fun, do share them with me.
Lastly, I can’t wait for you to try it! You can use “tried it” on Pinterest or share it on Instagram by tagging #shuangyseats.
Get the recipe:No Bake Gingerbread Chocolate Truffles {with Cashews}
Ingredients
- 2 cups raw cashews, soaked
- 1/4 cup blackstrap molasses
- 8 – 10 Medjool dates *
- 1/4 cup protein powder , I use vegan pea protein
- 1/3 cup cacao powder
- A pinch of sea salt
Gingerbread Spices
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
Chocolate Shell
- 1 cup dark chocolate chips
- 2-3 tbsp coconut oil
Equipment
Instructions
- Soak raw cashews overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
- In a food processor, pulse together raw cashews, dates (pits removed) and molasses, coacao powder, protein powder, sea salt and gingerbread spices. Blend until gooey and smooth.
- Chill in the fridge for an hour or freezer for 20 minutes (makes it easier for rolling)
- In a small bowl, Melt chocolate and coconut oil together. (the coconut oil helps reducing chocolate cracking.
- Scoop dough into desired sized gingerbread protein balls. Use a toothpick to dip them in the melted chocolate. Then place on a parchement lined pan. Sprinkle crushed gingersnap cookies (optional) on top, to cover the hole from the toothpick.
- Repeat for all the ginegrbread protein balls.
- Freeze for an hour and enjoy!
Notes
- *For Keto Option, you can replace the dates with 3-4 tbsp keto friendly liquid sweetener.
- ** Melting nut butter with chocolate will help reduce cracking once the chocolate conslidate.
- *** You can also roll in Keto-friendly sweeteners like monk fruit powder for a low carb option.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
How should these be stored and for how long?
Hi Ashley!
We prefer to store these in the fridge for 3-5 days- or in the freezer for up to 2 months. If storing in the freezer, just make sure to allow them to thaw for about 5 minutes prior to biting into them!
Happy Baking!
Constance
Can we freeze them ?
Hi Emilie,
Absolutely. That’s actually the best way to store them :).
Shuang