Ginger bread spiced Chocolate Nut butter truffles. Vegan, Glutenfree


Yummm is the only thing to say for these truffles.. Super easy and dangerously addictive! I made these with just one spice like cardamom or cinnamon, but the ginger bread ones were the clear winner. This one is another flexible recipe.. Add more or less chocolate. or spice. 
Just 3 main ingredients! Some nut butter, chocolate, agave and spices.


Another fun holiday treat! Now I need to make some super fun fudge and a peppermint bark!
More baking ideas for the holiday season.. sweet..
Savory…

This week I also baked up some Oatmeal Raisin Cranberry Cookies, Coconut Almond Protein bar, and Chipotle spiced Chocolate Whoopie Pies filled with caramel chocolate filling (recipes coming up) for Sidecar for Pigs Peace Bake sale, benefiting the Pigs Peace Sanctuary! Pigs Peace Sanctuary is a non-profit 501(c)(3) organization dedicated to providing a safe home for unwanted, abused or neglected animals in need and is committed to spreading the message of compassion and respect for all animals.
Hubbs is on vacation till new year.. and for the first few days.. he is hopefully going to help me bake for some more events! I think I need some savory crackers or something for a few days after these many truffles.

Ingredients: makes 12-16
1/2+ cup semisweet vegan chocolate chips
4 Tbsps roasted cashew butter ( I used store bought)
3 Tbsp agave syrup or maple
1 Tbsp raw sugar powdered ( optional, for a sweeter truffle)
1-2 Tbsp coconut milk or non dairy milk
1 teaspoon ginger powder
1/4 teaspoon each of cinnamon, clove powder
1/8 teaspoon nutmeg powder
2 Tbsp raw sugar powdered mixed with 1/2 teaspoon ginger powder, 1/8 tsp cinnamon and 1/8 tsp clove powder for coating

Directions:
  1. In a pan, add cashew butter, agave, spices and sugar and start heat on low.
  2. Keep mixing till the butter, agave and sugar are well combined and flowy.3-5 minutes.
  3. Add the chocolate chips and keep mixing to melt. Take off heat and mix well. If the mixture feels too stiff, add a Tablespoon or more, of coconut milk or coconut creamer, and combine very well. You can use any non dairy milk or a little oil, to soften the mixture.(Or add a bit of Rum!)
  4. Taste carefully(the mixture will be hot) and adjust spices and sugar and mix. let cool for a few minutes.
  5. Make balls when mixture is warm and not completely cooled, and roll them in the sugar spice mix. Use less or more spice per preference. You can also cover them in melted chocolate with ginger bread spices mixed in the chocolate, and top with thin candied ginger strips. 
  6. Store in a cool place and eat within 3 days. These can also be refrigerated or frozen.


These truffles are heading to Ricki’s Wellness weekend! and Slightly indulgent Tuesdays.

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Comments

  1. says

    Thanks Shannon, yeah these are soft enough but not that buttery rich.

    Thanks Jesse and Isingcakes!

    Thanks Jane,

    Thanks Maud! give these a try.. and add more spices for a gingerbread explosion!

  2. says

    Ooooh!! These look and sound amazing!!

    I love the combinations of spices with chocolate. I sprinkle tea masala into my hot chocolate. hehe

    I’ll definitely be trying your truffle recipe soon. *slurp*

  3. Madeleine says

    Hello Richa. I want to make these ahead of time and freeze them but I’m not sure whether I should coat in powdered sugar first. I’m worried that during the unfreezing process it will be absorbed into the truffle. What do you think?

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