Gingerbread truffles

I was going to call these gingerbread balls, because I was worried that if I called them gingerbread truffles then the truffle police would come after me brandishing their Oxford English Dictionaries and telling me that a truffle needs to either be a) snuffled by a pig or b) a chocolate covered in cocoa.I then worried that if I called them gingerbread balls, people might taunt me as some sort of gingerbread man mutilator, creating my own sort of gingerbread unsullied army (GoT reference right there for anyone who’s feeling a little confused right now) and then enjoying the fruits of my labour dipping in delicious raw chocolate.

So I was stuck between a delicious gingerbread rock and a hard place. So after much deliberation I’ve gone for ‘truffles’ as Mr H could most definitely be said pig snuffling them from the fridge. Just don’t tell him I said that!

Anyway, linguistic conundrum sorted, let me tell you how amazing they are! The inside is gooey, sticky and perfectly spiced with ginger and notes of cinnamon and mixed spice (in my poncey wine critic voice) and combined with their little raw chocolate covering they are just SO damn good! Perfect for Christmas but to be honest perfect for whenthehellever! So go on, get ballin’!

PS I can’t stop eating these…so I guess you could say ‘every day I’m trufflin” (insert monkey cover eyes emoji here) 😀

Makes about 12 truffles

Ingredients

For the truffles

  • 1 cup dates
  • 1 cup pecans
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1 tsp ground (or fresh & grated) ginger

For the chocolate coating

  • 1/2 cup coconut oil
  • 3 tbsp cacao powder
  • 3 tbsp maple syrup
  • 1/2 tsp ground ginger

For the truffles, just pop all the ingredients in a food processor and whizz until you have a sticky ball. Roll this into around 12 small balls and pop them in the freezer while you make the chocolate. The longer they are in the freezer for, the colder they will be, so the better the chocolate will stick!

To make the chocolate, just melt the coconut oil in a bowl over a saucepan half full with water on a medium heat and then remove from the hob and stir in the other ingredients. Dip the truffles in one by one and repeat as many times as you like – the more you dip the more chocolatey they will be! Store in the fridge or freezer for when you need a little treat!

Love, Mrs H xx

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