Let the Christmas recipes commence…!
In all honesty, I’ve been in the festive mood for most of November. However, now we are into December (hurrah!), I am in full-on festive mode.
Everything I eat has ginger and cinnamon in it (well, almost…), while I would happily stay at home and eat cookies and drink hot chocolate all day! Preferably with a cheesy movie on in the background, lights twinkling merrily in the corner.
Anyway, these Gingerbread Chocolate Truffles (a collaboration with my friends at Meridian) are the perfect way to get into the festive spirit! They taste deliciously addictive, take minimal ingredients – and also make ideal edible gifts.
They are also (of course) vegan, gluten-free, refined sugar free and Paleo friendly.
All in all, a Christmas winner, I think!
Gingerbread Chocolate Truffles
- Creates 12-15 truffles
- 3/4 cups peanut butter (I used Meridian Gingernut Butter)
- 2-3 tbsp maple syrup (to taste)
- 1 tsp vanilla extract
- 3-7 tbsp coconut flour (I know that this seems like a huge difference, but it depends on how runny / oily your peanut butter is – I needed 4 tbsp)
- Pinch cinnamon, nutmeg and ginger, to taste (I used 1 tsp each of cinnamon and ginger and a small pinch of nutmeg)
- To coat –
- 100g dark chocolate, finely chopped
- 1 tbsp coconut oil
- To decorate –
- Sprinkle sea salt
- In a large mixing bowl, stir together peanut butter, maple syrup and vanilla until well combined. Stir through the coconut flour, adding one tablespoon of coconut flour at a time and mixing until it can form rollable balls. Add the spices to taste.
- Roll the mixture into balls (I used around 2 tsp of mixture at a time to do this), then set on a lined baking tray and place in the fridge to firm up overnight. If your truffles still feel a little soft, pop them in the freezer for 5 minutes before dunking into chocolate.
- Once your truffles are firm, gently melt your dark chocolate and coconut oil together in a bain marie. Stir smooth.
- Dunk each truffle into the melted chocolate, ensuring all sides are coated. Place onto baking paper to set, then sprinkle over sea salt.
- Eat immediately, or store in an airtight container for up to a week!