It’s getting closer to Christmas every day, my Christmas baking has begun! Well these truffles are no bake so I should say my Christmas food creating has begun!
If you are looking for a gingerbread treat … these truffles are for you!
Step by step instructions below⬇
• ¼ cup coconut oil, room temperature
• ¼ cup unsulphered blackstrap molasses
• ½ cup natural organic brown sugar, lightly packed
• ½ teaspoon pure vanilla extract
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• 1¼ teaspoons ground ginger
• ¼ teaspoon Himalayan pink salt
• 1¼ cups Oat flour
• 7 ounces (appx heaping 1 cup full) organic white chocolate drops
• 2 tsp Virgin coconut oil
• 2 TruJoy Organic candy canes, crushed
In large bowl beat coconut oil, molasses and sugar with hand mixer for about 2 minutes until well combined and no clumps left from coconut oil. Beat in vanilla extract and spices. Mix in oat flour ¼ cup at a time until well incorporated, the dough may be crumbly but you can use your hands to form dough – if too dry add milk 1tsp at time to get firm dough). Place in fridge for about 30 minutes to firm up.
Line baking sheet with parchment paper. Form tablespoon size balls rolling in between your palms, place on prepared sheet. Flash freeze for 10 minutes while you prepare your chocolate coating.
Crush your candy canes. Melt chocolate over double boiler, stir in coconut oil at end. Using fork and spoon coat truffles in chocolate (tap the fork on the side of the bowl to get excess chocolate off) and sprinkle crushed candy canes over immediately after coating them. Place back on parchment lined sheet, repeat until all truffles coated. I had extra chocolate and candy canes so made a white chocolate bark with candy cane topping. Place truffles in freezer for about 10 minutes to harden shell. Eat one, take a picture and store in fridge.
Yield: 22 Truffles