Dark Chocolate Gingerbread Truffles
Yields: 16 truffles
These easy truffles actually taste like gingerbread, which is perfect for the holiday season! Store the truffles in an airtight container in the refrigerator for up to 1 week.
  • 1 c (80g) unsweetened cocoa powder (measured correctly)
  • 1 ½ tsp (2g) ground ginger
  • ¼ c (63g) unsweetened applesauce
  • 2 tbsp (30mL) molasses
  • 2 tbsp (30mL) agave
  1. In a small bowl, whisk together the cocoa powder and ginger. Stir in the applesauce, molasses, and agave until all of the cocoa powder is completely incorporated. Chill for 1 hour.
  2. Divide the truffle mixture into 16 segments, and roll each into a small ball. Place into an airtight container. Refrigerate until ready to serve.
Notes: These truffles are very dark, similar to the taste of 70-75% dark chocolate. If you prefer sweeter truffles, substitute extra agave for some (or all) of the applesauce.

Honey or maple syrup may be substituted for the agave. Do not substitute anything for the molasses; along with the ginger, it gives the truffles the characteristic gingerbread taste.

If the cocoa powder is not completely incorporated after a few minutes of stirring, then there was probably a little too much cocoa powder in the bowl. Add a touch more applesauce ½ teaspoon at a time until all of the cocoa powder is incorporated into the truffle mixture.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/12/18/dark-chocolate-gingerbread-truffles/