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Raw Vegan Gingerbread Truffles

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  • Yield: Approximately 20 truffles 1x


  • 1 cup Medjool dates, pitted (approx 10 dates)
  • 1 cup pecans
  • 1 tablespoon grated ginger
  • 1 tablespoon molasses
  • 3 tablespoons cacao powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice

Optional toppings:

  • 2 tablespoons cacao powder for dusting (raw) OR
  • 1/3 cup vegan chocolate chips +
  • 1 1/2 teaspoons coconut oil


  1. In a food processor, add dates, pecans, ginger, molasses, cacao powder, cinnamon, cloves and allspice and pulse to crumb-like consistency.
  2. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes or until chilled.
  3. Remove truffles from freezer and use one of the options for coating below:

Optional toppings:

  1. Add cacao powder to a plate and roll each truffle in the powder until coated OR
  2. Melt chocolate chips and coconut oil in a small saucepan over low heat, whisking frequently until melted. Turn off heat and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
  3. Store in the refrigerator to keep chilled.


To save time, use 1 teaspoon gingerbread spice in place of ginger, cinnamon, cloves and allspice.