These healthy gingerbread truffles are the perfect holiday indulgence! Full of flavor, these truffles are packed with protein, healthy fats, and are vegan, gluten free, dairy free and so easy to make! No baking required!
Dairy Free Truffles
Gingerbread has always been one of my favorite holiday cookies! I think the bite from the ginger that take gingerbread cookies to a whole new level for me. To be honest, I didn’t think that Dave would enjoy these healthy gingerbread truffles. He usually doesn’t like ginger added to sweets and often finds the kick from the ginger too overpowering. But of course, he shocked me and said these were his new favorite dessert. Ummm what?
So I have made 3 batches of these in the past week, and I have no shame in that. The first batch disappeared too quickly; I didn’t even get a photo. The second batch I forgot to take all the pictures I needed and the third batch is what you see here. And they have all disappeared already. I think I will bring these to my parents and my sister for their holiday gifts from me as well!
What I love about these healthy gingerbread truffles, besides the flavor, is how easy they are to make! You just need a food processor and about 5 minutes to make the gingerbread middles. Then the chocolate coating (which can be done later in the day if needed) only takes another 3-4 minutes total. The chocolate does need time to harden back up in the fridge so make sure you don’t need these looking pretty for at least 30 minutes.
How to make gingerbread truffles
To make gingerbread truffles you must start with the gingerbread center. Here is what you need to make gingerbread protein energy bites:
- Food processor
- Pecans (or any nut/seed you choose)
- Pinch of salt
- Nuzest Vanilla Protein Powder
Once the gingerbread protein energy bites are made, melt chocolate and coat the truffles in the chocolate. Allow to set up in the refrigerator for at least 30 minutes.
Steps to make the gingerbread energy bites:
- Remove the pits from the dates. Add the dates to the food processor (step 1)
- Turn the food processor on high and allow the dates to blend about 1 minute. The dates will have an almost caramel like consistency (step 2)
- Add the pecans and blend on high, 1-2 minutes until the pecan/date mixture looks like very fine sand (step 3 and 4)
- Add the molassas, dried ginger, cinnamon and pinch of salt. Blend well to incorporate. Will end up forming a ball. (step 5)
- Add the Nuzest vanilla protein powder and blend on high 30 seconds until the mixture looks like large coarse sand. (step 6 and 7)
- Take a small handful of the mixture and press it in your hands. It should easily come together and be able to create energy bites. (step 8)
If you want just a really delicious gingerbread protein energy bite, you can make these and not coat them in chocolate. But trust me when I tell you, you don’t want to skip the chocolate coating!
How to melt the chocolate for dipping:
To keep this recipe dairy free, I used Pascha dark chocolate morsels. I used the microwave to melt the morsels for ease.
- Start by melting the dark chocolate morsels for 30 seconds. Remove from microwave and stir well.
- Place back in the microwave for another 30 seconds. Stir again. Should almost be melted.
- Place back in the microwave for about 15 seconds. The dark chocolate morsels should be fully melted (with stirring) and easy to drizzle.
Note: if you find you made the chocolate too hot, add a few more chips to help cool it off. Don’t put the mixture back in the microwave, just let the new chips melt in the heat of the mixture.
How do dip truffles in chocolate:
There are many tips and tricks I have seen all over the internet to dip truffles so they are pretty and presentable. What I have found to work is the following:
- Set up a tray lined with wax paper.
- Have the protein gingerbread bites set up nearby, preferably after resting in the refrigerator for 20-30 minutes beforehand. This allows the chocolate coating to start hardening immediately
- Use a large spoon, quickly dunk the truffles in the chocolate and roll it around in the chocolate mixture, making sure it’s well coated.
- Quickly remove the truffle and place it on the wax paper. Do not touch it again until the chocolate has had a chance to harden.
- Place the entire tray in the refrigerator for at least 30 minutes, until the truffles have hardened. Once hardened, they can be transferred to a container for storage.
If you love this recipe, try these other great holiday inspired recipes:
Healthy Gingerbread Truffles
Guided Recipe Video
Gingerbread Protein Energy Bites
- 1/2 cup dairy free dark chocolate chips
- Remove the pits from the dates.
- Add the dates to the food processor and process on high for 1 minute. The dates will likely form a ball in the food processor.
- Add the pecans to the food processor with the dates and process on high 1-2 minutes, until the mixture resembles sand.
- Add the molasses, cinnamon, ground ginger and salt to the food processor. Process on high 1 minute until well blended. The mixture will form a ball in the food processor.
- Add the protein powder and process on high 30 seconds-1 minute, until it resembles a coarse sand like consistency. Scrape down the sides as needed.
- Take about 1 tablespoon of the dough and squeeze it together in your hand, then roll into a ball. This will make 16 equally sized balls.
- Store in the freezer to harden a bit before covering in chocolate (about 10 minutes).
- To melt the chocolate chips, in a microwave safe bowl in 30 second increments, totally about 1 minute. Stir at the 30 second mark.
- After 1 minute, stir the chocolate well until it fully melts.
- Once the chocolate coating is finished, set up a tray with wax paper.
- Use a large spoon to add the truffles one at a time to the chocolate coating. Move the gingerbread energy bites around in the chocolate until fully coated.
- Remove the truffle from chocolate and place it on the wax paper. Do not touch it again until it has time to set up in the freezer or refrigerator.
- Place the tray of truffles in the refrigerator or freezer to allow the chocolate coating to set. Let them sit in in the fridge for at least 30 minutes or in the freezer at least 15 minutes.
- Store these in the fridge for up to a week or freeze for up to 2 months.