Raw Gingerbread Truffles

These gingerbread truffles have a gooey, spiced-filled center and a luscious dark chocolate coating then topped with Verdant Kitchen candied ginger. They are a delicious, healthy, decadent holiday dessert!

This post was made in collaboration with Verdant Kitchen but the opinions are all my own. 

Holiday cookie & treat season is upon us! It’s a magical time of year.

One of my favorite treats to make during this season is raw truffles. It’s a delicious, rich treat made from raw, healthy ingredients and coated in antioxidant-rich dark chocolate. 

And who says holiday indulgences can’t be good for you too? 

It’s also a no bake dessert so its easy and quick to whip up…..the perfect treat to  make if you’re not a big baker or your rushed for time. 

Today I’m bringing you raw gingerbread truffles. They are made from dates, Verdant Kitchen candied ginger pecans and ginger bites, molasses, vanilla, and gingerbread spices, then coated in luscious dark chocolate. It’s gooey, decadent, packed with big holiday spice flavor, and absolutely delicious! 

Verdant Kitchen is a gourmet and wellness company focused mainly on the ginger and turmeric family of spices. They utilize the well-being and flavor of these spices along with other high quality ingredients to craft unique, healthy, and delicious products. 

The candied ginger pecans are spiced and lightly candied with mature and early season ginger. The ginger bites are early harvested ginger crystallized with natural cane sugar. Both add wonderful flavor and nutritional value to this raw holiday truffle! 

Let’s get to making this holiday treat!

The first step is making the filling. This can all be done in the food processor. I like to do it in batches to make sure all of the ingredients are well incorporated. 

I first add a cup of dates to the food processor and blend until it forms a thick paste. Then remove the paste from the food processor and set aside.

Add in the regular pecans and Verdant Kitchen candied ginger pecans. Blend the pecans until they are broken down but still a bit chunky (you do not want to blend them too long so they are sand-like). I used both candied pecan and regular pecans to help balance the sweetness and add a contrast in textures.

Next, add the date paste back in along with the remaining filling ingredients – spices, molasses, vanilla, and sea salt – and blend until all of the ingredients are well-combined and you have a wet, crumbly mixture. 

All of the warming spices adds big holiday flavor and helps cut through the richness of the dates and chocolate. The molasses amps up that gingerbread flavor!

Finally, pulse in the Verdant Kitchen ginger bites. The bites are candied ginger that add a welcomed spicy ginger-forward bite to this treat! 

Once the filling is made, use a small ice cream scoop or spoon to scoop out a small portion of the mixture and roll into a ball. Complete this process until all of the mixture is used. It should make about 12 truffles. Set in fridge for as least an hour to set up. 

The final step to making these truffles is coating them in dark chocolate. Yum…I know! 

First, microwave the dark chocolate chips (I used a dairy-free kind) and coconut oil in the microwave on 50% power in increments of 30 seconds until all of the chocolate is melted.

Dip a truffle into the melted dark chocolate. Use a fork to remove the truffle from the chocolate. A fork works better than a spoon because it allows any excess dark chocolate to drip off. Set the coated truffle on a baking rack and top with a few Verdant Kitchen ginger bites. Repeat until all the truffles are coated. Put the truffles back in the fridge for about an hour so the chocolate can harden. 

Once the chocolate is set, they are ready to eat!

Another wonderful thing about this recipe is these truffles can be made up to 2 weeks in advance and stored in the fridge. So when its time for your party or get together, you just have to put them on a serving tray and you are all set. 

And these raw gingerbread truffles are sure to be a hit at any holiday party! They are gooey in the inside and bursting with amazing gingerbread flavor. They have a wonderful crunch from the pecans and beautiful pop of ginger flavor from the ginger bites. Then they are coated in a rich dark chocolate. 

Warning: when your guest/friends find out that these truffles are secretly good for you and made with raw ingredients, they may do a holiday jig! They will be filled with so much holiday joy, they can’t help but dance! 

Happy Holidays! 

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Raw Gingerbread Truffles

These gingerbread truffles have a gooey, spiced-filled center and luscious dark chocolate coating. They are the perfect gluten-free, vegan, dairy-free, healthy holiday dessert!

Course Dessert

Servings 12 truffles

Ingredients

For filling

• 1 cup dates
• 3/4 cup Verdant Kitchen Candied Ginger Pecans
• 1/2 cup regular pecans
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1 1/4 teaspoon ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• Pinch sea salt
• 2 tablespoons Verdant Kitchen Ginger Bites plus an additional tablespoon for topping

For chocolate coating

• 6 ounces dark chocolate chips I used a dairy-free kind
• 1/2 tablespoon coconut oil
• Pinch sea salt

Instructions

1. In a food processor, add the dates and blend until it forms a thick paste. Remove date paste from food processor and set aside.
2. Add the candied pecans and regular pecans to the food processor and pulse until the nuts are broken down but still a bit chunky (about 20 seconds). Add back in date paste with molasses, vanilla, and spices and blend until all incorporated. Add in ginger bites and pulse until they are well mixed in with the other ingredients.
3. Use a spoon or small ice cream scoop to scoop out a small amount of the mixture and roll into a ball. Complete this process until all of the filling mixture is used. It should make about 12 truffles. Place in fridge for at least an hour to firm up.
4. Once the truffles are firm, the next step is to coat them in the dark chocolate. Add the chocolate chips and coconut oil in a microwave safe bowl and microwave on medium power in increments of 30 seconds until the chocolate is fully melted. Stir in sea salt.
5. Dunk each truffle into the chocolate mixture using a fork to remove the truffle from chocolate and remove any access chocolate. Set coated truffle on a baking rack so any access chocolate will drip off. While the chocolate is still wet, add a couple of ginger bites on top. Repeat this process until all the truffles are coated. Set in fridge for at least an hour to set up.
6. Serve and enjoy!

Recipe Notes

These will store in the fridge for up to two weeks. 

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