My friend Mary has been asking me to do this for some time now, and these truffles are so pretty we thought this would be the perfect time. So Please check out my guest blog on Shelterrific!
Thank you so much Mary for asking me to participate in your wonderful blog!
The other day I was perusing raw holiday recipes and I ran across someone who made raw gingerbread men. I cannot remember where I found it but stuck in my brain. Then a couple of days ago Averie made raw vegan gingerbread cookies and it reminded me that I want gingerbread! I have been mulling it over in my brain, how to do it grain free (and I am still working on a baked version), but after my Nut Balls I thought…hey, why not gingerbread balls? So that is where the experimentation came in, and the resulting deliciousness. As with the Nut Balls these lovelies are pretty healthy. The chocolate I used was 88% chocolate, and therefore pretty good on the health scale. Yes there is a little sugar in it, but all in all it is much better for you than most holiday goodies out there. You can also make these without the chocolate coating (for purists) and if so there is no need to freeze them after forming them into balls.
Gingerbread Truffles
Ingredients:
- 1 C. Almonds
- 1 C. Walnuts
- 1/4 C. Raisins
- 3/4 C. Prunes*
- 1/2 C. Pitted Medjool Dates*
- 1 tsp. Vanilla Extract
- Zest from 1 Orange
- 1 tsp. Ground Ginger
- 1/2 tsp. Sea Salt
- 9-12 oz. Dark chocolate (I prefer 88-100%)
- Candied ginger for decorating (optional)
Method:
- combine all ingredients in a food processor and process until the dough can be formed into balls.
- Form into balls, place on a parchment covered baking tray and freeze for at least an hour.
- In a double boiler, melt the chocolate.
- Take each frozen ball and dip in the chocolate to cover, shake off excess and set back onto the tray. Decorate with a slice of candied ginger.
- Place the baking sheet into the refrigerator or freezer until the chocolate sets.
- Store in an airtight container in the refrigerator.
*If the “dough” is too crumbly you may need to add more prunes and or dates. For this recipe my prunes weren’t very moist so if yours are you might want to try adding less at first.
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Gingerbread is my FAVORITE!!
Great looking recipe, Marissa, and thanks for the shoutout!
Ok so interesting factoid: You used 1.5 c dried fruit to 2 c nuts.
Whenever I make raw anything, I always use a 2:1 ratio of dried fruit to nuts. So not only were our ratios reversed, yours is wayyy lighter on the dried fruit. If I don’t use a decent amt of fruit, then things dont stick/congeal properly.
Just my little musings.
OFf to check out your guestie!!
xoxo
I am SO excited to make these! I’ve been meaning to play around with using raisins and prunes since they’re way cheaper than medjools. You’re a genius.
I made these this morning and they are AMAZING! Thank you so much for sharing this healthy and delicious recipe. I plan to make more and give thme as gifts this Christmas.
I’m so glad I read this post for 2 reasons:
1. This recipe is bad-ass.
2. You reminded me I have a mostly-unused tub of candied ginger sitting in my cupboard, and all this time I’ve been stewing over what kind of easy homemade treats I could bring to the office. Hellooooo, chocolate-dipped ginger! Done and done.
I’m visiting with my mother (Tricia, comment #4 up there) and she just fed me one of these truffles. I just have to say
THEY ARE UNBELIEVABLE.
So delicious, but without the heavy stomach after-feeling like most other chocolate gives me.
I may just have to feature this recipe soon :)
*GASP*
gingerbread is my all time favorite cookie! its almost as if you wrote this post just for me :)