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lighter gingerbread cookie dough truffles - featured image

Lighter Gingerbread Cookie Dough Truffles

  • Author: Sarah Wasserman
  • Total Time: 20 minutes (plus 45 minutes chilling time)
  • Yield: 12-14 truffles 1x

Description

These Lighter Gingerbread Cookie Dough Truffles are a quick, no-bake dessert made with chickpeas, almond butter, and warm spices. They’re vegan, gluten-free, and taste like a holiday hug without the holiday regret.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup creamy almond butter
  • 3 tablespoons unsulphured molasses
  • 2 tablespoons coconut flour
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • ½ cup dark chocolate chips (optional, for coating)
  • 1 teaspoon coconut oil (if coating in chocolate)

Instructions

  1. Toast the chickpeas: Preheat a non-stick skillet over medium heat. Add the drained and rinsed chickpeas. Cook for about 5 minutes, shaking the pan occasionally, until they look dry and slightly cracked. Let them cool for a few minutes.
  2. Blend the base: Add the toasted chickpeas, almond butter, molasses, maple syrup, vanilla extract, and salt to a food processor. Pulse about 10 times to break everything down, then let it run continuously for about 30 seconds. Scrape down the sides.
  3. Add the dry ingredients: Sprinkle in the coconut flour, ground ginger, cinnamon, and cloves. Pulse again until everything is fully incorporated. The mixture should start pulling away from the sides and form a ball. If too sticky, add another tablespoon of coconut flour. If too dry, add a teaspoon of water.
  4. Chill the dough: Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll the truffles: Line a baking sheet with parchment paper. Scoop out about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place on the prepared baking sheet. Repeat until all dough is used (about 12-14 truffles).
  6. Melt the chocolate (optional): Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth.
  7. Dip the truffles: Using a fork, dip each truffle into the melted chocolate, letting any excess drip off. Place back on the parchment-lined baking sheet. Optionally, sprinkle with sea salt or extra cinnamon while chocolate is wet.
  8. Final chill: Place the baking sheet back in the fridge for another 15-20 minutes, or until the chocolate is set.

Notes

Toast the chickpeas properly to remove raw bean flavor. Don’t over-process the dough to avoid greasiness. Chill the dough twice: once for rolling and once after dipping. Use a fork for dipping to get a thin chocolate shell. Season to taste before rolling. Keep a bowl of cold water nearby when rolling to prevent stickiness.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 truffle
  • Calories: 85
  • Sugar: 6
  • Sodium: 60
  • Fat: 4
  • Saturated Fat: 0.5
  • Carbohydrates: 11
  • Fiber: 3
  • Protein: 4

Keywords: gingerbread, cookie dough truffles, vegan, gluten-free, no-bake, healthy dessert, chickpea truffles, holiday dessert

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Find it online: https://flavorfullrecipes.com/lighter-gingerbread-cookie-dough-truffles/