I’m so excited to share these gingerbread truffles with you! I have to say they came out ah-mazing, if I do say so myself. 🙂 I’ve been working in the kitchen tweaking this recipe over and over again until they came out just right. I even brought them into work with me to have all my co-workers try them and I got the nurses stamp of approval! So, now I know they are ready to share with you.
I love ginger, it is such an aromatic, warming spice I especially love it in the winter. Ginger is such a powerful medicinal herb I like to add it into as many recipes as I can. Having some of the most potent anti-inflammatory properties known, ginger is important for ones like me who have fibromyalgia or chronic pain. And while I rarely suffer from painful flare-ups, I want to keep it that way!
Back to the gingerbread. These truffles are moist and full of flavor. Biting into one took me back to when I was younger and I would eat gingerbread cookies dunking them in tea. Oh how I loved that! These really have that aromatic kick of ginger, with the robust flavors of molasses, cloves and cinnamon. It makes for a wonderful treat.
I have only recently discovered coconut sugar by Navitas Naturals. I saw it at WholeFoods and decided to give it a try. I wasn’t sure what to expect, but what a pleasant surprise! It’s the perfect “sugar” to use when you want that sweet granule texture, which is exactly what I wanted to coat the truffles with. And it really tops this recipe off perfectly! It gives these truffles a nice little extra texture as you’re biting into them.
These make for a sure success at a party. You can lay each one in a fun cupcake wrapper, or put toothpicks out so you can just pop them in your mouth. They are so easy to pack in a lunch and they’re perfect for kids. You can double the recipe and freeze them, and just pull them out when needed. Stored in the fridge they can last a week. But they are so good I have never had them last that long! 🙂
Now to catch you up with me. As you know I’m doing a fourteen day 100 % raw food challenge to start the year off right, this is the second week and there are only three days left. It’s been going really well, the only time I felt like giving into temptation was when I went to Whole Foods starving.
It’s dangerous to go to the grocery store when you’re starving! I passed by the open buffet of cooked foods and got a whiff, I almost did a double take just to drool a little but decided not to torture myself. Thankfully, right across the aisle was the raw food section so I went straight over there and treated myself to some kale chips. That put me back on track immediately. LOVE kale chips! Besides when I get a quick craving like that, I try to fast forward in my head to after having eaten the food and imagine how I will feel. I’ve come to realize that I never feel good afterwards and it is never worth the cheat.
So back to the gingerbread recipe…here it is:
Makes 20 bite size balls
7-8 medjool dates, pitted
1 cup pecans, soaked for at least 2 hours drained and rinsed (make sure they are drained well and pat dry with paper towel to remove excess water)
1 1/2 tsp ginger, grated (add more or less to taste)
1/4 tsp cinnamon
1/4 tsp cloves
1 Tbsp molasses
1 shake of cayenne pepper
1/2 cup coconut sugar
1) In a food processor add in all the above ingredients, except coconut sugar, and pulse blend until it becomes like a ball of dough.
2) Scoop out into a mixing bowl and form little balls (bite-size) .
3) Dip into coconut sugar and coat evenly each truffle.
With just three easy steps you have a fun, delicious and healthy raw vegan dessert!