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, taste in between and make your favorite truffles!

Just 3 main ingredients! Some nut butter, chocolate, agave and spices.. simple as can be!

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..

Pistachio thumbprint cookies with Cranberry filling.

Coconut Almond Rum Balls!

A fruit cakey Stollen bread

Savory...

Chickpea Fennel Crackers

Roasted Garam Masala Chickpeas

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 Tbspns agave
1 Tbspn raw sugar powdered ( optional, for a sweeter truffle)
1-2 Tbspns coconut milk or non dairy milk

1 teaspoon ginger powder

1/4 teaspoon each of cinnamon, cloves powder
1/8 teaspoon nutmeg powder

2 Tbpns raw sugar powdered mixed with 1/2 teaspoon ginger powder, 1/8 tsp cinnamon and 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 so they melt and combine with the butter. If the mixture feels too stiff, add a Tablespoon, one at a time, of coconut milk or coconut creamer, and combine very well, to make a soft dough. 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. Take off heat, and 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, and top with thin candied ginger strips! pretty!
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.