vegan raw gingerbread truffles

truffles dipped in choclate

This recipe came directly from Kara Lydon's blog, "the foodie dietitian." It's so delicious! As soon as I received it in my inbox it was to the kitchen. I love gingerbread!!!!
Check out her blog-  http://karalydon.com/recipes/

truffles rolled on raw cocoa powder

Gingerbread truffles 

Ingredients

• 1 cup Medjool dates, pitted (approx 10 dates)
• 1 cup pecans
• 1 tablespoon grated ginger
• 1 tablespoon molasses
• 3 tablespoons cacao powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice

Optional toppings:
• 2 tablespoons cacao powder for dusting (raw) OR
• 1/3 cup vegan chocolate chips +
• 1 1/2 teaspoons coconut oil

Instructions

1. In food processor process the nuts into a fine powder.
2. Add dates, ginger, molasses, cacao powder, cinnamon, cloves and allspice and pulse to crumb-like consistency.
3. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes or until chilled.
4. Remove truffles from freezer and use one of the options for coating below:
5. Add cacao powder to a plate and roll each truffle in the powder until coated OR
6. Melt chocolate chips and coconut oil in a small saucepan over low heat, whisking frequently until melted. Turn off heat and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
7. Store in the refrigerator to keep chilled.

This will be a holiday favorite!