Last-Minute Gifts

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by Hannah (BitterSweet)
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Firmly entrenched in Hannukah and only two days away from Christmas, there are only the small details remaining to be dealt with. When to start frying up the latkes, what color bows should top off packages, whether or not the good china should come out… But you can’t always be sure that things will run smoothly.

Someone always ends up throwing a wrench into the works, one way or another. With all the holiday insanity, it’s disturbingly easy to forget gifts for an important family member, or realize at the last minute that you didn’t make enough cookies to go around. Was there too much dough consumed before it made it into the oven? Did the dog snag some? Regardless, it may be time for Plan B: Make gingersnap truffles.

Very similar in construction to oreo truffles but with a delightful seasonal bent, you could easily create a small army of these sweet morsels in a matter of minutes, before anyone suspects that things ever when awry. Hopefully you won’t need a backup plan… But it doesn’t hurt to be prepared.

Yield: Makes 16 - 18 Truffles

Gingersnap Truffles

Gingersnap Truffles

These bite-sized confections offer a perfect balance of sweetness and spice, making them an irresistible choice for any occasion, especially during the holiday season. The rich filling is made from crushed gingersnaps and a hint of warmth from cinnamon and ginger, while the outside is delicately coated in a thin layer of chocolate or dusted with cocoa powder.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 8 Ounces Vegan Gingersnap Cookies
  • 1/2 Cup Vegan Cream Cheese
  • 1 Tablespoon Maple Syrup
  • 1/4 Teaspoon Vanilla Extract
  • 8 Ounces Semi-Sweet Chocolate or 1/2 Cup Dutch Processed Cocoa Powder*

Instructions

  1. Place all of the cookies in your food processor or blender, and let it rip. Grind them down to a slightly coarse but even powder, and you should end up with about 1 2/3 cups of crumbs.
  2. In a separate bowl, soften the cream cheese so that it spreads easily, and mix in the maple syrup and vanilla. Once smooth an homogeneous, add in the crumbs. You may need to use your hands to get everything evenly incorporated. When it’s ready to use, it should look like a brand new batch of gingersnap dough.
  3. Pinch off walnut-sized pieces and either roll them in cocoa powder, or melt the chocolate and dip them in that. If you’re dipping the truffles, place them on a silicone baking mat once enrobed, and allow the chocolate to set completely before serving or packaging.
  4. These do get better if you can make them a day or two in advance to let the flavors meld and mellow… But they’re still tasty no matter what!

Notes

*You should not use natural cocoa here, because it’s far too bitter.

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 70mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Candy

 

25 thoughts on “Last-Minute Gifts”

  1. Oh these sound delicious, I could eat them right out of that photo. I made a couple of batches of vegan truffles for my mum and dad before I went away over summer (one lot were hazelnut, the other lot were whiskey). I had a lot of left over mixture (and not enough fridge space to allow them to chill) and some digestive biscuits going spare so I made a cheesecake-style pie – sometimes the best things come from the unexpected!

  5. Oh my gosh.
    I think I’m going to make my mom go out and buy me some gingersnaps just so I can make these. I sure as heck ain’t going out until next year! it’s freezing! Well, these are probably worth it though…

  11. yum! these look delicious and simple and really pretty too. thanks for the awesome recipe, yet again :) also, i’m totally jealous of your bundt pan in the post below! last year i pretty much only got cooking supplies for christmas and couldn’t have been happier, so i feel ya on that one!

  14. Hannah-
    MMM you’ve done it again! I saw vegan truffles at whole foods, but being a bit price concious due to our colasping economy, I decided not to buy them. I personally have always been a lover of strong spices in my food- cinnamon on apples, garlic in veggies, tumeric on tofu scramble… one of my all time favorites is ginger! ( and of corse holiday gingerbread men) I was wondering if the cookies you use are home made or store bought? Does either effect the end result? Also, can you use your vitamix for these kinds of recipes or baking? Thanks! Happy chanakah and merry christmas! =]

  15. Great idea!! Yummmmmm…. Bet they’d be good also rolled in cinnamon & sugar, or cinnamon & confectioner’s sugar…. or chopped/pulverized pecans…

    Um, have I mentioned that your recipes are inspiring? Happy Holidays!

  16. Those look and sound delicious. I’ve never had anything like that before, but I’m always looking for an easy crowd-pleaser. Thanks, and Happy Holidays!

  20. Hi Hannah!

    I’m Emma from Argentina.

    Last week my Auntie from UK brought me your amazing book!
    I’ts wonderful! I love it hahaha

    I’ve already made the peanut butter scones :)
    Everybody said yummy! when they tasted them.

    Thanks for making such a lovely recipes!

    Happy new year and all that stuff!! (I don’t know if you celebrate Christmas)

    xoxo

  25. These look great, I can’t wait to try them

    Quick question though…
    Are they perishable? Does the “cheese” get all weird and gross or does the syrup take care of it. Not that they will get a chance to sit around too long before everyone eats them but just curious for gifts and all.

    Also do you have a preferred recipe for homemade gingersnaps? The ones I usually make are pretty moist, so I guess I could just cook them longer so they get crispy for crushing.

    Thanks again

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