December 09, 2018

Holiday cookie & treat season is upon us! It’s a magical time of year. This recipe and images are brought to us from our friends at Danidelicious. One of their healthy and delicious creations.
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 it's easy and quick to whip up…..the perfect treat to make if you’re not a big baker or you're rushed for time.

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!

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

In a food processor, add the dates and blend until it forms a thick paste. Remove date paste from food processor and set aside.
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.
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.
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.
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.
Serve and enjoy!