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.
Servings: 16 - 20
Calories: 146kcal
Equipment
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
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.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 6mg | Fiber: 2g | Sugar: 7g